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Cheesy Olive Panini with Labneh Dip

Recipes

Ingredients:

– 8 slices sourdough bread – 8 slices prosciutto – 16 ounces Real California Mozzarella cheese, sliced – 1 cup green olives, pitted and chopped, and extra for serving – 2 cloves of garlic, peeled and minced – 6 tablespoons olive oil – Unsalted Real California Butter for grilling Labneh Dip: – 1 cup Real California Labneh or Greek yogurt, strained overnight over a cheesecloth – 1 tablespoon fresh lemon juice – 1 tablespoon honey – 1 garlic clove, peeled and chopped – 1/2 tablespoon chives, chopped – Freshly ground pepper Quick Pickled Radishes: – 2 small radishes, thinly slices – -2 tablespoons rice vinegar – 2 tablespoons water, warm – 1 tablespoon sugar Equipment: – Panini Press :Mozzarella
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Directions:

Prep Time 15 minutes

Cook Time 20 minutes

To make the labneh dip, place strained yogurt or labneh, lemon juice, honey, and garlic in a food processor and process until smooth. Transfer to a serving bowl. Garnish with chives and pepper. Refrigerate until ready to use.

In a small bowl, whisk vinegar, water, and sugar until dissolved. Add sliced radishes and let them pickle at room temperature for 1 hour.

In a small bowl combine chopped olives, garlic, and olive oil. Set aside.

On one slice of bread, arrange two pieces of prosciutto on top. Layer with 4 pieces of Mozzarella. On another slice of bread, spread the olive mixture on top.

Close sandwich and spread a thin layer of butter on the outside of the bread.

Preheat the press. Add your sandwich and cook according to the manufacturer's instructions until golden and crisp, 3 to 5 minutes.

Remove sandwich from panini press. Cut each sandwich in half and serve with olives, pickled radishes, and labneh dip.

Serves 4

Recipe courtesy of Vy Tran @beyondsweetandsavory/CA Grown for CMAB

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