Grilled Goat Cheese Sandwiches with Tapenade
- 4 tsp. salted butter, at room temperature
- 4 Tbs. olive tapenade
- 8 slices (¼ inch thick) Italian country bread or sourdough
- ¼-lb. log fresh goat cheese, cut into twelve ¼-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 minu...