Makes one big sandwich
- 2 slices rustic bread, sliced
- 4 tablespoons black olive tapenade
- 2 slices mozzarella cheese
- 2 slices tomato
- Kosher salt, to taste
- 2 tablespoons butter
Pat tomato slices dry, sprinkle with salt, and set aside while you assemble the other ingredients. Spread each slice of bread with two tablespoons of the tapenade. Top with cheese, and the sliced tomato. Butter outside of sandwich, and cook in a skillet over medium heat until cheese melts and bread is golden brown.