Food Network: Mini Cheese Sandwiches (Panini With Mozzarella And Olive Tapenade)

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Mini Cheese Sandwiches (Panini With Mozzarella And Olive Tapenade)
Recipe courtesy Michael Chiarello

Ingredients
1 loaf artisanal white bread, sliced thin, slices cut
into 3-inch squares
Olive tapenade, recipe follows
Mozzarella cheese, sliced thin
Softened butter

Instructions
Spread bread pieces on a work surface. Spread 1/2
tablespoon olive tapenade on half the pieces, then cover with a slice of
mozzarella, then cover with the remaining bread slices. Butter both sides of the
sandwich and grill in batches in a panini press until browned on both sides. Put

on a platter and cover with foil to keep warm until serving.

Olive Tapenade:
3 anchovies
1 clove garlic, minced
1 tablespoon fresh thyme leaves
1 cup pitted kalamata olives, plus additional as needed
1/4 cup extra-virgin olive oil, plus additional as needed

Put anchovies, garlic and thyme in a blender or food processor and puree. Add
olives and olive oil, and pulse to a smooth paste. If it is too thin, add more
pitted olives. If it is too thick, add more olive oil.