My parents recently took a trip to New York, and every time they do, they come back with a carload of goodies. This time, my bag of goodies included fresh Mozzarella cheese. I'm talking about the cheese that comes in a large ball in a container of water. The fresh, fresh stuff. I've always contemplated making fresh Mozzarella myself, but there's just too much science involved for me to even want to attempt it. I leave it to the professionals. They seriously know what they're doing.
Makes 2 sandwiches
- 2 (6-inch) slices French bread, cut in half horizontally
- 1/2 cup olive tapenade
- 4 slices fresh Mozzarella cheese
- Pepper, to taste
- 1/2 cup sun-dried tomatoes julienne cut with herbs, drained
- Olive oil
Preheat panini press to medium-high heat.
Spread olive tapenade onto the bottom of each slice of bread. Pat the slices of the Mozzarella with a paper towel to soak up some of the extra moisture. Top each with 2 slices of Mozzarella cheese. Sprinkle with fresh pepper. Top each with half of the sun-dried tomatoes. Close sandwich.
Brush grill with olive oil. Place panini onto press and heat until cheese has melted, about 5-7 minutes. Serve immediately.
Source: SK Original