Spinach and Havarti Panini with Olive Tapenade
Making a quick tapenade will take your panini from good to "wow" in less than 5 minutes. Try this olive-based spread on other things, too, like crostini or avocado halves.
Servings and Ingredients
|1 (4.25 oz) can Hy-Vee chopped ripe olives|
|⅓ c. roasted red peppers|
|1 tbsp. capers, optional|
|1 tsp. fresh lemon juice|
|8 slice(s) sourdough bread|
|4 slice(s) havarti cheese|
|2 c. baby spinach, divided|
|1 small cucumber, thinly sliced|
- Combine olives, red peppers, capers and lemon juice in a food processor. Process until chunky.
- Spread 2 tablespoon olive mixture evenly over 4 slices of bread. Top each with 1 slice of cheese, spinach and cucumber slices. Cover each with another slice of bread.
- Cook in panini press or counter-top grill sprayed with cooking spray until golden brown and cheese is melted. Cut in half to serve.
220 Calories per serving
Amounts Per Serving
- Total Fat: 8g
- Cholesterol: 15mg
- Sodium: 540mg
- Total Carbohydrates: 28g
- Protein: 9g
Vitamin A 20%
Vitamin C 15%
Hy-Vee Seasons Healthy Living Recipes Cookbook.