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Grilled TomaProvence & Olive Tapenade Sandwich




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. 

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