Grilled Cheese and Tomato Sandwich with Homemade Olive Tapenade

5 from 1 vote

Servings: 1 sandwich

Prep Time: 5

Cook Time: 5

Spread olive tapenade evenly on one side of each slice of sourdough bread.
On one slice, layer Mozzarella cheese over the tapenade.
Arrange the thinly sliced tomatoes over the cheese.
Top with the second slice of bread, tapenade side down, and press gently to adhere.

Heat a non-stick pan over medium heat.
Spread a tablespoon of butter on the outer side of one slice of sourdough bread and place it buttered side down in the pan.
Spread the remaining tablespoon of butter on the outer side of the top slice of bread.
Grill for 3-4 minutes on one side or until it turns golden brown and crispy.
Carefully flip the sandwich and grill the other side for another 3-4 minutes, or until golden brown and the cheese has melted.
Remove from heat and transfer to a cutting board. Slice in half and serve immediately.

You can substitute the olive tapenade with sun-dried tomato pesto sauce.