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1
For the olive tapenade: Spread pine nuts on a cookie sheet and toast under broiler for 13 minutes, stirring occasionally.
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2
Add olives, garlic, pesto and pine nuts to food processor.
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3
Pulse until chopped fine.
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4
With the food processor running, slowly add olive oil.
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5
Set tapenade aside.
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6
For the sandwich: If you do not have a panini press, preheat a grill pan over medium heat for 12 minutes.
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7
(Droplets of water should just sizzle when flicked onto pan.)
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8
Toss tomatoes, 1 tablespoon oil, salt and pepper together.
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9
Place tomatoes cut side up in pan, cover with fresh aluminum foil and weigh down with heavy skillet or pan.
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10
Cook until tomatoes are softened and browned on first side, about 4 minutes.
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11
Transfer tomatoes to a plate and wipe pan clean.
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12
Spread olive tapenade evenly over one side of each slice of bread.
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13
Assemble sandwiches by layering ingredients as follows between prepared bread, with olive tapenade on the inside of sandwich: half of mozzarella, cooked tomatoes, basil, and remaining mozzarella.
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14
Press gently on sandwiches to set.
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15
Reheat the pan over medium-high heat for about 1 minute.
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16
Brush the outside of sandwiches lightly with remaining olive oil.
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17
Place sandwiches in pan and weigh down with a heavy skillet or Dutch oven.
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18
Cook sandwiches until bread is golden brown and crisp on both sides and cheese is melted, about 34 minutes per side.
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19
Serve and enjoy!
