Warm veal, sage & mozzarella panini

Name: Warm veal, sage & mozzarella panini
Prep time: 10 min
Cook time: 12 min
Total time: 22 min
Ingredients: 2 tbsp 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

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Prep Time: 10 minutes

Cook Time: 12 minutes

Total: 22 minutes

Servings: 4

Cost: $5.13 /serving

Author : Kate Nichols

bake easy lunch

Ingredients

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2 tbsp olive oil8 veal escalopes* (about 75 grams each)4 Italian-style bread rolls (we used panini di casa), split in half90 grams jar tomato tapenade*1 cup baby rocket or baby spinach leaves8 sage leaves2 x 125 grams buffalo mozzarella* or 6 bocconcini balls, thinly sliced, drained on paper towel

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Instructions

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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.