Tomato, Basil, Fresh Mozzarella & Prosciutto Panini

—-

1 large focaccia bread

1 cup Roasted Red Bell Pepper Tapenade (recipe following)

3 green onions, washed, chopped

1 tablespoon capers, rinsed and drained

1 tablespoon chopped fresh oregano

1/3 cup olive oil

1/4 cup sherry wine vinegar

Salt and freshly ground black pepper

4 large ripe tomatoes, sliced into 1/4-inch thick slices

1 pound fresh mozzarella cheese, cut into 24 thin slices

24 large whole basil leaves

12 ounces thinly sliced prosciutto

1/2 cup grated Parmesan cheese

Basil sprigs for garnish

Cut the focaccia in half horizontally and then into 6 equal squares. Remove the top 6 squares, leaving the focaccia in its original shape. Brush the inner sides of the top 6 squares with the tapenade.

In a medium bowl whisk together the green onions, capers, oregano, olive oil, sherry wine vinegar, salt and pepper to taste. Drizzle the mix evenly over the bottom squares.

Alternately layer the tomato slices, mozzarella, basil leaves and prosciutto, overlapping them on top of the bottom squares of focaccia. Top with the Parmesan cheese.

Replace the top squares of the focaccia and, following the cut marks on the top pieces as a guide, cut through the filling of the sandwiches.

Separate into 6 individual servings, slice each on the diagonal and garnish each with a sprig of fresh basil. Serve immediately.

Cook’s note: You can substitute hummus or black olive tapenade for the Roasted Red Bell Pepper Tapenade.

Makes 6 servings.

Roasted Red Bell Pepper Tapenade

—-

Jarred roasted red bell peppers can be used in this recipe.

2 roasted red bell peppers, coarsely chopped

12 oil-packed sun-dried tomatoes, drained

2 anchovy fillets

2 cloves garlic, peeled

2 green onions, washed, ends removed, coarsely chopped

1 tablespoon capers, rinsed and drained

1 tablespoon herbs de Provence

1/4 cup chopped fresh basil

1/3 cup olive oil

1 tablespoon fresh lemon juice

Freshly ground black pepper to taste

In a food processor fitted with the metal blade combine all ingredients — adding the oil in a steady stream while the machine is running — until mixture is smooth and thick. Cover and refrigerate up to 3 weeks.

Cook’s note: To make black olive tapenade, substitute 1 cup nicoise or kalamata olives for the red bell peppers and sun-dried tomatoes.

Roasted Vegetable and Arugula Panini

—-

3 Japanese eggplants, sliced into 1/2-inch rounds

1 zucchini, sliced into 1/2-inch rounds

1 yellow squash, sliced into 1/2-inch rounds

1 red bell pepper, seeded and sliced into rings

1 red onion, peeled, thinly sliced

1 cup Garlic Herb Vinaigrette (see cook’s note), divided

Salt and freshly ground black pepper

1/4 cup balsamic vinegar

1/2 cup freshly grated Romano cheese

1 large focaccia bread

2 bunches arugula, washed, patted dry

4 ounces shaved fresh Parmesan cheese

8 large whole basil leaves

Preheat the oven to 450 degrees.

Place the eggplant, zucchini, yellow squash, red bell pepper and red onion on a large baking sheet. Brush the vegetables with 1/2 cup of the Garlic Herb Vinaigrette. Season with salt and pepper.

Roast the vegetables for 20 minutes, stirring occasionally. Remove them from the oven (leave the oven on), place the vegetables in a bowl along with the balsamic vinegar and Romano cheese; toss to combine.

Cut the focaccia in half horizontally and brush the remaining 1/2 cup of vinaigrette over the cut sides. Place it in the oven directly on the center rack, brushed side up, for about 5 minutes.

Remove it from the oven, then cut each half into 4 equal squares. Top with the roasted vegetables, arugula, Parmesan cheese and basil leaves. Top with the remaining focaccia squares and press gently. Slice on a diagonal and serve immediately.

Cook’s note: To prepare the Garlic Herb Vinaigrette, in a small bowl whisk together 1/4 cup red wine vinegar, 1 teaspoon Dijon mustard, 2 cloves garlic, peeled, chopped, 1 shallot, peeled, chopped, 1/2 cup olive oil, 1/2 teaspoon salt, 1/2 teaspoon black pepper, 1/2 teaspoon sugar, 1/4 cup assorted chopped fresh herbs. Cover and refrigerate up to 5 days. Makes 1 cup.