Grilled Monterey Jack Cheese on Rye With Green Olive Mustard

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READY IN: 15mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
  • 2
    tablespoons green olive tapenade
  • 3
    tablespoons Dijon mustard
  • 8
    slices seeded rye bread
  • 8 -10
    ounces monterey jack cheese, sliced (or other mild white cheese, such as Havarti or Edam)
  • olive oil, for brushing bread
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DIRECTIONS

  • In a small bowl, mix the tapenade and mustard together.
  • Lay out the bread; spread 4 slices on one side with the tapenade mustard to taste.
  • Top with the cheese and the second piece of bread, then press together well.
  • Lightly brush the outside of each sandwich with olive oil.
  • Brown in a panini press or heavy nonstick skillet, weighted down to press the sandwiches as they brown.
  • Cook over medium-high heat until lightly crisped on the outside and the cheese is melting within.
  • Serve hot and sizzling.
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