Grilled TomaProvence & Olive Tapenade Sandwich
Makes 4 sandwiches
12 pitted mixed olives
2 tablespoons chopped roasted red peppers
2 garlic cloves
½ teaspoon olive oil
2 tablespoons fresh parsley leaves
8 slices sourdough bread
4 tablespoons butter, softened
8 ounces Point Reyes TomaProvence, shaved
Salt & Pepper
Combine olives, roasted red peppers, garlic, and olive oil in a food processor; process until mostly smooth, scraping sides of bowl, as needed. Season with salt & pepper, to taste.
Spread butter on one side of each bread slice and place buttered-side-down on work surface. Spread about 1 ½ tablespoons of olive tapenade on 4 of the bread slices. Top each bread slice with equal amounts of TomaProvence. Top each with remaining 4 bread slices, buttered-side-up.
Heat a skillet over medium heat. Add sandwiches to pan. Gently press sandwiches with spatula as they cook, and flip frequently to monitor cooking. Cook 2-4 minutes on each side or until cheese melts and bread is toasted.
