That Time I Made a Mozzarella & Olive Tapenade Panini


Continuing on with my grilled cheese/panini kick this weekend, I decided to go the opposite route of the Brie & Fig Panini I made on Saturday by making a sandwich on Sunday night with two of my all-time favorite things: mozzarella cheese, black olive spread, and sun-dried tomatoes.  Like the previous recipe, I also got the idea for this one thanks to something I saw on Pinterest and then altered it a bit to my liking.  For instance, I can’t stand regular tomatoes, but love me some sundried tomatoes, which is why I substituted them in my version.  I also just used regular old Italian bread, because it is the bread of the gods!  All in all, this was a quick, easy, and fairly inexpensive meal to make.  Just beware!  It got a little greasy thanks to my olive oil substitute (see below the recipe), but that was all part of the fun.  Enjoy!


  • Bread
  • Black Olive Tapenade
  • Mozzarella Cheese
  • Sundried Tomatoes
  • Butter
  • Olive Oil
  • Frying Pan


1.  Butter one slice of bread and put mozzarella cheese on it.  Spread out the black olive tapenade on the other slice and put the sundried tomatoes over the other slice.  [In the picture below, I finished one jar of diced sundried tomatoes and started another jar of non-diced ones, which is why they look different.]


2.  Heat up the frying pan with the olive oil and place one of the slices of bread in it.  Place the other slice over it.  This can be tricky since the tapenade side and the cheese side are both “loose.”  You can probably make the sandwich as a whole and then grill it all together.

3.  Flip over until both sides are golden brown and the cheese starts to melt.


4.  Serve and enjoy!


I LOVED this sandwich.  I actually used the extra oil from the sundried tomato jar that I finished instead of oil olive and it added a GREAT flavor to the bread.  I definitely plan on making this sandwich again.  What’s not to love?  It has a salty taste and a cheesy taste.  Love at first bite, I tell ya…

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