Facebook LinkedIn Email Pinterest Twitter Instagram YouTube Icon Navigation Search Icon Main Search Icon Video Play Icon Plus Icon Minus Icon Check Icon Print Icon Note Icon Heart Icon Filled Heart Icon Single Arrow Icon Double Arrow Icon Hamburger Icon TV Icon Close Icon Sorted Hamburger/Search Icon

Grilled Goat Cheese Sandwiches with Tapenade

Scott Phillips

Servings: four.

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

Nutritional Information

  • Nutritional Sample Size per sandwich
  • Calories (kcal) : 220
  • Fat Calories (kcal): 150
  • Fat (g): 17
  • Saturated Fat (g): 9
  • Polyunsaturated Fat (g): 1
  • Monounsaturated Fat (g): 6
  • Cholesterol (mg): 35
  • Sodium (mg): 560
  • Carbohydrates (g): 10
  • Fiber (g): 1
  • Protein (g): 8


  • 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.


Rate or Review


We haven't received any reviews yet for this recipe.

Have you made it? Tell us what you thought!

Rate this Recipe

Write a Review


View All


Follow Fine Cooking on your favorite social networks

We hope you’ve enjoyed your free articles. To keep reading, subscribe today.

Get the print magazine, 25 years of back issues online, over 7,000 recipes, and more.