Roasted slices of plum tomato and mozzarella cheese on rosemary focaccia, grilled until the cheese is melted.
Olive oil, as needed
16 plum tomatoes, sliced
1⁄4 in. thick
Salt and pepper, as needed
1 lb. fresh mozzarella, sliced 1⁄4 in. thick
8 squares of rosemary focaccia, split
1 cup prepared olive puree (tapenade)
1. On a lightly oiled baking sheet, arrange tomato slices in a single layer; season with salt and pepper. Roast in a 250° F oven for approx. 4 hr., until the juices have concentrated and the slices are very tender.
2. Per order: Arrange a layer of mozzarella slices on the bottom half of the focaccia; season with salt and pepper. Top with a layer of roasted tomatoes. Spread the top half of the focaccia with 2 tbsp. olive tapenade. Before grilling, drizzle sandwich with olive oil. Grill in a panini press until the cheese begins to melt, approximately 2 min.