My Grill Marks series is winding down, and I saved my favorite panini recipe for last! I adore this recipe. My Black and White panini is a comfort-food recipe with salty, spicy, sweet, cheesy flavors. And it looks oh so elegant – for a grilled cheese sandwich anyways. I’d gladly stroll through a black tie event with this two-tone panini dream in-hand. No caviar on toast for me thanks. Try my b&w creation…
My Black and White kitty gives two paws up to this recipe. Totally lickable…
Kitty Lovers: more kitty pics.
And if you are craving more Panini Pics – check out this vegan grilling photo slideshow I just posted.
Now onto my recipe…yum yum yum
Black and White Panini
vegan, makes 2 sandwiches
4 slices of sandwich bread, whole wheat
2 tablespoon Olive Tapenade
*homemade Olive tapenade recipe below
1 ½-2 tablespoon Horseradish spread
4 tablespoon Daiya Cheese Italian Blend or other white cheese, shredded
2 teaspoon balsamic vinegar
fresh black pepper
Pure Olive Tapenade
½ cup cannellini beans, drained
1 can black olives, 6 oz.
*I used basic black olives, you can use kalamata or green olives if you choose.
1 tablespoon EVOO
a few grinds of fresh black pepper
*olive dip recipe post here
Directions:
1. Gather your ingredients and prepare olive tapenade (if making fresh).
Quickie Olive Spread: You can also choose from several store bought brands. Le Pain Quotidien has a fabulous olive spread – and there are several brands I’ve tried from Whole Foods that are delicious. However, I do adore my olive dip/tapenade recipe – homemade is the less expensive route.
