Coppa And Ricotta Panini - cooking recipe

Ingredients

1/4 cup black olive tapenade
1/4 cup balsamic vinegar
4 None focaccia rolls, halved
1 cup ricotta cheese
1/2 tsp finely grated lemon zest
1 tsp lemon juice
16 slices coppa or salami
1 cup baby arugula leaves

Preparation

Combine tapenade with 2 tbsp vinegar in small bowl and spread over bottom half of each roll.
Combine ricotta with the lemon zest and juice in small bowl, season to taste and spread over tapenade. Top cheese mixture with coppa and arugula and drizzle with remaining vinegar then top with roll halves.
Cook panini in preheated sandwich press until browned lightly and heated through.