Peach and Mozzarella Paninis with a Fig-Shallot Tapenade

Peach and Mozzarella Paninis with a Fig-Shallot Tapenade
Makes 4 sandwiches (with leftover tapenade)

Ingredients for the Tapenade:
1 Tablespoon unsalted butter – stock
3 shallots, minced finely or pulsed in a food processor – $2.49
1 teaspoon sugar – stock
Salt & pepper – stock
6-7 fresh figs, finely diced or pulsed in a food processor – $4.99
1 teaspoon Dijon-style mustard – stock
2 Tablespoons red wine vinegar – stock
¼-cup extra virgin olive oil – stock

Ingredients for the Paninis:
8 slices of thick-cut bakery-style bread – $2.50
2 ripe peaches (or nectarines), sliced thinly – $2.49
¼-lb fresh mozzarella, sliced thinly – $2.00
Fresh basil leaves – $1.99
Butter for greasing the skillet – stock
Grand total assuming well-stocked kitchen: $16.46
Cost per panini: $4.11

Directions for the Tapenade:
1. Melt the butter in a medium skillet over med-low heat. Add the shallots and sugar, season with salt & pepper. Cook, stirring frequently, until the shallots are golden, about 10 minutes. Add the figs and cook, stirring occasionally, another 5 minutes.

2. In a medium-size glass bowl, whisk together the mustard, vinegar, salt & pepper and olive oil. Stir in the fig/shallot combo and set aside.

Directions for the Paninis:
1. Layering is crucial in a panini, but I found this worked well. On a slice of bread, start with a layer of peaches/nectarines, then spoon some tapenade on top, then some basil leaves, followed by the mozzarella. Top with another slice of bread.

2. In a medium skillet, heat some butter over medium heat. Place your sandwich in the skillet and use another pan or a panini press to flatten. Toast until golden then flip. Repeat with remaining sandwiches.