Spinach and Havarti Panini with Olive Tapenade

Recipe

Main Dish
Spinach and Havarti Panini with Olive Tapenade

Primary Media

Grilled panini filled with olive tapenade, sliced cheese, spinach and cucumber slices

User Rating

4.83 out of 5 stars
Rate it:
6 ratings

Recipe Data

8
Servings
10min
Prep
30min
Total

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Description

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. 

Recipe Tags

Servings and Ingredients

Ingredients
Serves 8
QuantityIngredientAdd
1(4.25 oz) can Hy-Vee chopped ripe olives
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
1small cucumber, thinly sliced

Directions

  1. Combine olives, red peppers, capers and lemon juice in a food processor. Process until chunky.
  2. 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.
  3. Cook in panini press or counter-top grill sprayed with cooking spray until golden brown and cheese is melted. Cut in half to serve.

Nutrition facts

Servings

220 Calories per serving

Amounts Per Serving

  • Total Fat: 8g
  • Cholesterol: 15mg
  • Sodium: 540mg
  • Total Carbohydrates: 28g
  • Protein: 9g

Daily Values

0%
Vitamin A 20%
0%
Vitamin C 15%
0%
Iron 10%
0%
Calcium 10%

Recipe Source:

Hy-Vee Seasons Healthy Living Recipes Cookbook.