Lunch: Nan's Grilled Mozzarella and Olive Sandwich

Recipe by Sue Conley and Peggy Smith, Cowgirl Creamery Stretchy, mild fresh mozzarella is layered with briny olive tapenade to create a rich, savory sandwich. Sue Conley and Peggy Smith, of Cowgirl Creamery in Northern California, created this recipe for

Ingredients

About 1/3 cup chunky green or black olive tapenade, drained if oily
1/2 teaspoon orange zest
1/4 teaspoon red chile flakes
1/4 pound fresh mozzarella, thinly sliced
4 slices ciabatta, rosemary bread, or mild sourdough
2 tablespoons unsalted butter, at room temperature

Instructions

Mix tapenade with orange zest and chile flakes in a small bowl.
Layer mozzarella with tapenade on 2 bread slices. Top with remaining slices.
Butter outsides of each sandwich.
Heat a large well-seasoned cast-iron skillet or a large, heavy nonstick pan over medium heat for a minute.
Place sandwiches in skillet and cook until golden-brown underneath, 5 to 7 minutes. Flip and cook the other side until it's just as toasty. Low and slow is the key. Cheese will probably ooze out, but that's okay. It gives the sandwiches a nice crunchy fringe.

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