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Warm veal, sage & mozzarella panini
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Prep Time:
10 minutes
10 minutes
Cook Time:
12 minutes
12 minutes
Total Time:
22 minutes
22 minutes
Ingredients:
- 36.40 gm olive oil
- 8 veal escalopes* (about 75g each)
- 4 Italian-style bread rolls (we used panini di casa), split in half
- 90g jar tomato tapenade*
- 250.00 ml baby rocket or baby spinach leaves
- 8 sage leaves
- 2 x 125g buffalo mozzarella* or 6 bocconcini balls, thinly sliced, drained on paper towel
Instructions:
- Preheat your oven to 200°C. Heat oil in a large frypan over high heat. Season veal with salt and pepper, then cook for 1 minute per side until done to your preference. Transfer to a plate.
- 1. Lay out the bottoms of the rolls on a baking tray. Spread tapenade on each, then distribute rocket, veal, sage leaves, and mozzarella evenly. Put the tops, cut-side up, on the tray and bake for 6-8 minutes until the cheese is melted. Finish by placing the toasted tops on the sandwiches before serving immediately.
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