finely chopped pitted green olives
fresh-grated lemon zest
extra-virgin olive oil, plus additional for drizzling
large Italian loaf, halved horizontally and cut crosswise into 4 equal pieces
smoked (or regular) mozzarella, cut crosswise into 1/4-inch-thick slices
roasted jarred red peppers, rinsed and drained
large fresh basil leaves
Toss olives with zest and oil, and salt and pepper to taste.
Scoop out some of the inside from top half of bread and spread with olive mixture. Drizzle 1 teaspoon oil on each bottom half of bread then divide remaining ingredients evenly starting with mozzarella, peppers, and then basil. Top with remaining piece of bread and toast in a panini machine following manufacturer's instructions.
- Servings Per Recipe 4
- Fat, total(g)29,
- sat. fat(g)12,
- Percent Daily Values are based on a 2,000 calorie diet