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Cheesy Olive Panini with Labneh Dip
Recipes
Ingredients:
– 8 slices sourdough bread
– 8 slices prosciutto
– 16 ounces Real California Mozzarella cheese, sliced
– 1 cup green olives, pitted and chopped, and extra for serving
– 2 cloves of garlic, peeled and minced
– 6 tablespoons olive oil
– Unsalted Real California Butter for grilling
Labneh Dip:
– 1 cup Real California Labneh or Greek yogurt, strained overnight over a cheesecloth
– 1 tablespoon fresh lemon juice
– 1 tablespoon honey
– 1 garlic clove, peeled and chopped
– 1/2 tablespoon chives, chopped
– Freshly ground pepper
Quick Pickled Radishes:
– 2 small radishes, thinly slices
– -2 tablespoons rice vinegar
– 2 tablespoons water, warm
– 1 tablespoon sugar
Equipment:
– Panini Press
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Directions:
Prep Time 15 minutes
Cook Time 20 minutes
To make the labneh dip, place strained yogurt or labneh, lemon juice, honey, and garlic in a food processor and process until smooth. Transfer to a serving bowl. Garnish with chives and pepper. Refrigerate until ready to use.
In a small bowl, whisk vinegar, water, and sugar until dissolved. Add sliced radishes and let them pickle at room temperature for 1 hour.
In a small bowl combine chopped olives, garlic, and olive oil. Set aside.
On one slice of bread, arrange two pieces of prosciutto on top. Layer with 4 pieces of Mozzarella. On another slice of bread, spread the olive mixture on top.
Close sandwich and spread a thin layer of butter on the outside of the bread.
Preheat the press. Add your sandwich and cook according to the manufacturer's instructions until golden and crisp, 3 to 5 minutes.
Remove sandwich from panini press. Cut each sandwich in half and serve with olives, pickled radishes, and labneh dip.
Serves 4
Recipe courtesy of Vy Tran @beyondsweetandsavory/CA Grown for CMAB
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© 2024 California Milk Advisory Board, an instrumentality of the CA Dept. of Food and Ag. All rights reserved.
© 2024 California Milk Advisory Board, an instrumentality of the CA Dept. of Food and Ag. All rights reserved.