Recipe
Author
Hy-Vee Seasons Magazine
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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.
Servings and Ingredients
Ingredients
Serves 8
| Quantity | Ingredient | Add |
|---|---|---|
| 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 |
Directions
- 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.
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.