Ingredients

• 1 loaf artisanal white bread, sliced thin, slices cut into 3-inch squares
• Olive tapenade, recipe follows
• Mozzarella cheese, sliced thin
• Softened butter
• 3 anchovies
• 1 clove garlic, minced
• 1 tablespoon fresh thyme leaves
• 1 cup pitted kalamata olives, plus additional as needed
• 1/4 cup extra-virgin olive oil, plus additional as needed

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Instructions

1. Spread bread pieces on a work surface. Spread 1/2 tablespoon olive tapenade on half the pieces, then cover with a slice of mozzarella, then cover with the remaining bread slices. Butter both sides of the sandwich and grill in batches in a panini press until browned on both sides. Put on a platter and cover with foil to keep warm until serving.
2. Put anchovies, garlic and thyme in a blender or food processor and puree. Add olives and olive oil, and pulse to a smooth paste. If it is too thin, add more pitted olives. If it is too thick, add more olive oil.