Tomato-mozzarella sandwiches with herb-olive tapenade

This is my favorite lunch ever, but in place of pesto, I made olive tapenade.

I always use Lisannatti mozzarella because it tastes amazing (Daiya is disgusting and ruins anything it touches!) I also recommend either Early Girl tomatoes or Cherokee heirloom tomatoes. Don’t bother making this with Roma or Beefsteak tomatoes. It will taste like garbage.

For the tapenade, I used 1 large clove of garlic, a small handful of fresh herbs (rosemary, basil, thyme, sage), 1 tbs balsamic vinegar, 1 tbs red wine vinegar, 2 tbs olive oil, and 1/3 cup pitted olive mix. I pulsed the herbs, garlic, oil and vinegar until I had pesto, then pulsed the olives until they were a small dice.

Spread the tapenade on one half of the sandwich, layer on slices of tomato, top with cheese. Smush everything together and wrap tightly in foil. Bake or grill about 10 minutes or until cheese is melted and bread is crispy. I threw mine on the T-Fal grill and it was almost as good as a panini press.

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