Grilled Vegetable & Ripe Olive Panini

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Grilled Vegetable & Ripe Olive Panini

Serve this appetizing sandwich on lunch menus and late night menus. This version would work well on casual dinner menus as well.

Serves: 24

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	Ingredients 3 cups California Ripe Olives, finely chopped 1 Tbsp garlic, minced, sautéed 2 lbs, 4 oz yellow squash, 2" x 1" x 1/2" slices 2 lbs, 4 oz zucchini, 2" x 1" x 1/2" slices 1 cup Italian salad dressing Salt, to taste Pepper, to taste 48 focaccia rounds, 5-inch 1 cup olive oil 1 lb, 8 oz provolone, sliced 1 lb, 8 oz pimento, 2" x 1" x 1/2" slices

Method

Combine chopped olives and garlic. Cover and chill.

Combine squash, zucchini, and Italian dressing in a shallow pan. Season with salt and pepper. Mix well.

Grill squash and zucchini over high heat just until well marked on both sides. Remove from heat. Chill.

For each sandwich: Split focaccia rounds and brush inside surfaces with olive oil. Spread 1 Tbsp chopped olive mixture on all inside surfaces.

Top one slice of focaccia with 1-1/2 oz grilled squash. Top squash with 1 oz sliced provolone. Top provolone with 1 oz sliced pimento. Top pimento with 1-1/2 oz grilled zucchini. Top with second focaccia slice. Serve cold or cover and bake at 350 degrees F for 10 minutes.

Recipe and Photo Courtesy of The California Olive Industry.