Grilled Goat Cheese Sandwiches with Tapenade
Many grocery stores carry prepared tapenade; to make your own, finely chop or process a handful of pitted kalamata olives with capers, anchovies, and garlic and then mix with a little olive oil and lemon juice to taste.
4 tsp. salted butter, at room temperature
8 slices (1/4 inch thick) Italian country bread or sourdough
4 Tbs. olive tapenade
1/4-lb. log fresh goat cheese, cut into twelve 1/4-inch rounds
Butter all the bread slices on one side only. Put four slices, buttered side down, on a cutting board. Spread 1 tablespoon of tapenade on each slice and top with 3 cheese rounds. Top with the remaining bread, buttered side up.
Heat a large nonstick pan or griddle over medium-high heat for 2 minutes. Put as many sandwiches as will fit in the pan or on the griddle without crowding, cover, and cook until the cheese has just begun to melt and the bread is golden broown, about 2 minutes. Remove the lid and turn the sandwiches, pressing each one firmly with a spatula to flatten it slightly. Cook the sandwiches uncovered until the bottom is golden brown, about 1 minute. Turn them once more and press with the spatula again to recrisp the bread, about 30 seconds. Cut the sandwiches in half and serve immediately.
nutrition information (per serving):
Photo: Scott Phillips