CHICKEN AND ARTICHOKE PANINI WITH OLIVE TAPENADE

8 slices peasants’ bread
olive oil
4 to 8 tablespoons fresh Olive Tapenade (recipe follows)
4 pieces chicken breast butterfly cut, grilled
8 slices Provolone cheese (optional)
4 to 6 ounces sun-dried tomatoes
2 jars (6 oz. each) drained and sliced artichoke hearts

To create a golden finish when grilled, brush each slice of bread with olive oil, one side only.

To build the panini, start with one slice of bread, olive oil side down.

Spread a generous portion of Olive Tapenade on the top, dry side of the bread. Layer with chicken breast, cheese, tomatoes, and artichoke hearts. Top with the remaining bread, making sure that the olive oil side is facing up.

Place assembled sandwiches on the Panini Maker. Lower top Grilling Plate onto the oiled bread, making sure it lies evenly on the panini. Cook until golden brown, approximately 3-4 minutes, or until cheese is completely melted.

OLIVE TAPENADE

2 cups pitted oil-cured black olives
3 tablespoons drained capers
3 tablespoons extra-virgin olive oil
2 tablespoons lemon juice
2 gloves garlic
2 teaspoons fresh thyme or 1 teaspoon dried thyme

Pulse in food processor until mixture is coarse but uniform.

Makes 4 panini
Source: Salton