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1
Rinse the olives and drain well.
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2
Cut the olives in half lengthwise and put them in a small saucepan with the simple syrup.
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3
Bring to a simmer over medium-high heat.
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4
Remove from the heat and let cool to room temperature.
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5
Heat the oven to 150F.
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6
Line a baking sheet with a Silpat.
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7
Drain the olives and toss them in sugar to coat lightly.
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8
Lay them out on the Silpat and dry in the oven for about 3 hours.
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9
The olives should still be meaty but not crisp.
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10
You could also set the olives on acetate-lined dehydrator trays and dry for 4 hours at 135F.
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11
Store in an airtight container for up to 3 days.
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12
Line a 9 x 12-inch rimmed baking sheet with parchment.
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13
Melt the gianduja in 30-second bursts in the microwave, letting it sit for about 1 minute and stirring between bursts.
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14
Stir in the feuilletine and olives.
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15
Spread the paste out evenly in the baking sheet.
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16
Cover with another sheet of parchment and flatten to make sure its completely even.
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17
Refrigerate until cold and set.
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18
Stir the vinegar and water together.
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19
Combine the xanthan gum with a pinch of salt and a pinch of sugar and whisk slowly into the vinegar and water; make sure there are no lumps.
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20
Whisk in the olive oil.
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21
Store in a jar for up to 3 days.
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22
Heat a panini press or an electric grill.
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23
Butter the brioche slices lightly on one side each and place half of the slices, buttered side down, on the counter.
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24
Cut the crispy olive gianduja into squares the size of your bread.
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25
Place a square of gianduja on the bread, cover with a layer of shredded cheese, and top with another piece of bread, buttered side up.
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26
Cook in the panini press until the gianduja is soft and the cheese has started to melt, about 90 seconds.
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27
Cut the panini in half or, if serving as a part of a fourplay, in quarters.
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28
Serve the panini with a drizzle of the vinaigrette, some arugula, if desired, and some broken pieces of candied olives.
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29
If you dont want to make Chocolate Brioche, you could make the panini with some nice black bread.
