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Ingredients

2 tablespoons 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*
1 cup baby rocket or baby spinach leaves
8 sage leaves
2 x 125g buffalo mozzarella* or 6 bocconcini balls, thinly sliced, drained on paper towel

Method

Step 1 Preheat oven to 200°C. Heat the oil in a large frypan over high heat, season veal with salt and pepper, and cook for 1 minute on each side or until cooked to your liking. Transfer to a plate.
Step 2 Place bases of rolls on a baking tray. Spread each with tapenade, then divide rocket, veal, sage leaves and mozzarella among them. Arrange lids, cut-side up, on tray and bake for 6-8 minutes or until cheese has melted. Top with the toasted lids and serve immediately.

Warm veal, sage & mozzarella panini

How to make Warm veal, sage & mozzarella panini

Ingredients

Method