Spicy Mortadella Green Olive Panini

with Olive Tapenade and Sundried Tomate Chipotle Spread

Creating a delicious panini with a rich blend of flavors requires precision and an appreciation for how ingredients come together. This recipe, featuring sourdough bread brushed with garlic butter, mortadella, salami, Swiss cheese, fresh spinach, green olive tapenade, and a chipotle sundried tomato spread, is sure to delight your taste buds. The recipe for the chipotle sundried tomato spread will follow the main panini instructions.

INGREDIENTS

For the Panini:

2 slices of sourdough bread
2 tablespoons garlic butter (softened)
4 slices of mortadella
4 slices of salami
2 slices of Swiss cheese
A handful of fresh spinach leaves
2 tablespoons green olive tapenade (recipe below)
2 tablespoons chipotle sundried tomato spread (recipe below)

INSTRUCTIONS

Preparing the Panini:

Prepare the Garlic Butter Sourdough: Spread garlic butter on one side of each slice of sourdough bread. These buttered sides will be the outer sides of your panini.

Layer the Ingredients: On the non-buttered side of one slice of bread, spread a layer of the chipotle sundried tomato spread. Then, layer on the mortadella, salami, Swiss cheese, and fresh spinach. Dollop the green olive tapenade on top of the spinach.

Top and Press: Place the second slice of bread on top, buttered side up. Preheat your panini press, grill, or skillet over medium heat.

Cook the Panini: Place the sandwich in the panini press or on the skillet. If using a skillet, press down with a spatula or place another heavy skillet on top to press the sandwich down. Cook until the bread is golden brown and crispy, and the cheese has melted, about 3-5 minutes per side.

Serve: Cut the panini in half and serve immediately while hot and crispy.

Sundried Tomato Chipotle Spread

Ingredients:

½ cup sundried tomatoes (not in oil), chopped finely

2 Tbsp chipotle paste, add more to taste

2 Tbsp Balsamic vinegar

½ tsp crushed red pepper

2 Tbsp water

¼ cup olive oil

Salt to taste

2 tsp honey or agave nectar

Rehydrate Sundried Tomatoes: Soak your chopped sundried tomatoes in the balsamic and water to rehydrate for about 20-30 minute.

Blend the Spread: In a small blender or food processor, combine the rehydrated sundried tomatoes, chipotle, olive oil, and a pinch of salt. Blend until smooth. Taste and adjust for seasoning, adding honey or agave and pulse for another 30 seconds.

GREEN OLIVE TAPENADE

Green olive tapenade is a delicious and versatile spread that can be used in various dishes or as an appetizer on crackers or bread. The combination of green olives, capers, garlic, and olive oil, along with other ingredients, creates a rich, savory flavor that is both fresh and slightly tangy. Here's a detailed recipe for you to try:

Ingredients:

- 2 cups of pitted green olives (choose a variety for a more complex flavor)

- 2 tablespoons capers, rinsed

- 2 to 3 cloves of garlic, minced

- 1/4 cup of fresh parsley leaves

- 2 tablespoons of fresh lemon juice

- 1 teaspoon of lemon zest

- 2 anchovy fillets (optional, but they add depth of flavor)

- 1/4 cup of extra virgin olive oil, plus more if needed

- Salt and freshly ground black pepper, to taste

Instructions:

1. Prepare the Ingredients: Make sure all your ingredients are ready to go. Pit the olives if they aren't already pitted, rinse the capers under cold water, mince the garlic, chop the parsley, and zest and juice the lemon.

2. Blend the Base: In a food processor, combine the green olives, capers, minced garlic, parsley, lemon juice, and lemon zest. If you're using anchovy fillets, add them now. Pulse a few times to chop up the ingredients. You're looking for a coarse paste, not a smooth purée, so it's essential to pulse rather than run the processor continuously.

3. Add the Olive Oil: With the food processor running on low, slowly drizzle in the olive oil. You may need to stop and scrape down the sides with a rubber spatula a few times. The goal is to achieve a spreadable consistency that is not too oily. If the mixture seems too dry, add a bit more olive oil until you reach the desired texture.

4. Season to Taste: Taste the tapenade and season with salt and freshly ground black pepper. Be cautious with the salt since the olives and capers already contribute a salty flavor.

5. Optional Add-Ins: If you want to add a nutty flavor, you can mix in some toasted pine nuts at this stage. For a cheesy note, a bit of grated Parmesan cheese works well.

6. Storing: If storing, place the tapenade in an airtight container and cover the surface with a thin layer of olive oil; this helps preserve the freshness. The tapenade will keep in the refrigerator for up to a week.

7. Other Serving Suggestions: Serve your green olive tapenade on slices of toasted baguette, crackers, or as a condiment with grilled meats or vegetables. It's also excellent mixed into pasta or spread on sandwiches for an extra burst of flavor.

Enjoy experimenting with this recipe by adjusting the ingredients to suit your taste preferences. The versatility of green olive tapenade makes it a great addition to your culinary repertoire.