Ham & GranQueso® Panini

2 sandwiches
Cook Time
Add this Spanish tapenade to a panini to give it an extra kick. Chef John Hogan, Keefer's, Chicago, IL


  • Spanish Tapenade
  • 10 Spanish black olives, pitted
  • 4 piquillo peppers
  • ½ clove garlic, minced
  • 1 teaspoon lemon zest
  • ¼ cup almonds, slivered
  • 1 teaspoon aleppo pepper
  • 3 tablespoons flat leaf parsley
  • 3 tablespoons extra virgin olive oil
  • Salt, pepper and Tabasco® to taste
  • _
  • Panini
  • 5 ounces Serrano ham, thinly sliced
  • 4 ounces Roth GranQueso®, sliced
  • 2 small flat ciabatta rolls, split
  • 1 teaspoon extra virgin olive oil


Spanish Tapenade

  1. Add all ingredients to a food processor and pulse to a medium chop (any leftover tapenade should be refrigerated).


  1. Layer ham and Roth GranQueso® on bottom half of ciabatta rolls, and liberally spread tapenade on top half of rolls.
  2. Brush outside of rolls with extra virgin olive oil and grill on a panini press for 2-4 minutes or until cheese is fully melted.