Prep 5 mins
Cook 15 mins
Make sure to use a good-quality bread for this; it really does make all the difference. Costco sells a great olive tapenade.
- 4 teaspoons salted butter, at room temperature
- 8 slices italian country bread or 8 slices sourdough bread, 1/4 inch thick
- 4 tablespoons 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.
- Brown both sides of sandwiches in a skillet until lightly browned.
- Serve immediately and enjoy!
A very tasty and imaginative sandwich, which I had for my lunch today - everyone was out, so it was great to just eat what I fancied! I used a ciabatta bread roll and some local fresh goat's cheese. The tapenade was a problem, as I had run out of it - so I made up my own quick version of green tapenade, with some stoned green olives I had handy in the fridge! A terrific sandwich, although I may cut back on the tapenade next time, as I felt the quantities listed, were just a bit too overpowering for the goats' cheese! Many thanks for posting this recipe, it is a keeper - I made enough for one person, that was one sandwich! FT:-)
What a great little sandwich! I think the method is really what makes this, the pan toasting really adds a lot of yummy flavor.