Black and White Panini. Olive. Horseradish. Daiya. Vegan.


My Grill Marks series is winding down, and I saved my favorite panini recipe for last! I adore this recipe. My Black and White panini is a comfort-food recipe with salty, spicy, sweet, cheesy flavors. And it looks oh so elegant - for a grilled cheese sandwich anyways. I'd gladly stroll through a black tie event with this two-tone panini dream in-hand. No caviar on toast for me thanks. Try my b&w creation...



Black on White on Bread. The cute little panini book that came with my panini press had a recipe for a Black and White panini. But is was very far from vegan. Caviar, mozzarella cheese...not really my style. But I loved the b&w theme. So I veganized it...

Black. Olive Tapenade and rich creamy balsamic vinegar provides the 'black' portion of the sandwich. The balsamic vinegar is also what provides a slightly sweet flavor to the panini. Salty, sweet, zesty, creamy, peppery, spicy...it's all in there.

White. Horseradish spread and Daiya white cheese acts as the 'white' portion of the sandwich.



Daiya Cheese. I am super lucky to have found a store in my neighborhood that sells bulk priced Daiya cheese. But many of you will have trouble finding it. I suggest scouring your neighborhood - then try to buy Daiya online at Vegan Essentials. And if you need a second vegan cheese option, I suggest Follow Your Heart Monterey Jack cheese. Delicious as well.



My Black and White kitty gives two paws up to this recipe. Totally lickable...

Kitty Lovers: more kitty pics.

And if you are craving more Panini Pics - check out this vegan grilling photo slideshow I just posted.

Now onto my recipe...yum yum yum

Black and White Panini
vegan, makes 2 sandwiches

4 slices of sandwich bread, whole wheat
2 Tbsp Olive Tapenade
*homemade Olive tapenade recipe below
1 1/2-2 Tbsp Horseradish spread
4 Tbsp Daiya Cheese Italian Blend or other white cheese, shredded
2 tsp balsamic vinegar
fresh black pepper

Pure Olive Tapenade
1/2 cup cannellini beans, drained
1 can black olives, 6 oz.
*I used basic black olives, you can use kalamata or green olives if you choose.
1 Tbsp EVOO
a few grinds of fresh black pepper
*olive dip recipe post here

Directions:

1. Gather your ingredients and prepare olive tapenade (if making fresh).
Quickie Olive Spread: You can also choose from several store bought brands. Le Pain Quotidien has a fabulous olive spread - and there are several brands I've tried from Whole Foods that are delicious. However, I do adore my olive dip/tapenade recipe - homemade is the less expensive route.



2. Spread olive tapenade onto one side your sliced bread.

3. Spread horseradish onto other slice of bread. Use enough of each spread so that the entire surface is lightly coated. Use more horseradish for more spiciness.



4. Drizzle 1 tsp of balsamic vinegar on top of the olive tapenade. Grind some pepper over top. Smear vinegar into spread with a butter knife or spoon.

5. Place 'black' slice onto panini press or grill. Top with Daiya or other 'white' cheese. Place 'white' horseradish slice of bread on top of the cheese. Optional: Rub outer sides of bread with a bit of EVOO. Not needed, but an extra-decadent touch.

6. Grill until cheese melts and sides of bread are a deep brown grill-marked color. Grill marks are swoonable...



7. Remove from grill. Cool for a few minutes. Slice.



8. Serve! I like little triangles. Serve on a black or white or brightly colored plate.



Daiya Cheesiness:


Horseradish:




Serve...


Lil Triangles...




Olive Tapenade/Spread:






Chomp!...



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