Tilapia Panini Sandwiches with Olive Caper Spread
Slade Gorton
2 portions Gourmet Bay*
Sun Dried Tomato Tilapia
2 thin slices provolone cheese, cut in half
Butter, softened
2 square ciabatta rolls, cut in half
2 sprigs parsley, for garnish
2 lemon twists, for garnish
1 cup prepared pasta salad, for serving
To prepare the spread, place cream cheese in a food processor and mix until soft.
Add mayonnaise and blend. Transfer to a bowl and stir in olives, capers and parsley.
Add lemon juice and salt and pepper to taste. Makes enough for 6 sandwiches.
OLIVE CAPER SPREAD
½ cup cream cheese, softened
¼ cup mayonnaise
;⁄; cup pitted Kalamata olives, minced
1 tablespoon capers, minced
2 teaspoons chopped parsley
1 teaspoon lemon juice
Salt and pepper
Preheat oven to 375°F. Place tilapia on a sheet pan and bake for 10-12 minutes,
or until the internal temperature is 145°F. Place provolone on the ;sh and
return to the oven for 1-2 minutes, until the cheese melts.
Lightly butter the ciabatta and toast on a panini grill. Spread olive spread
equally on all the sandwiches.
Remove the ;sh from the oven and place on the bread. Close up the sandwiches
and cut in half with a serrated knife. Garnish with parsley and lemon twist.
Tastes great with a pasta salad. Makes 2 servings.
* Brands may vary by region; substitute a similar product.
Entrées 177
