Serves: Yields: 4 - 6 Sandwiches
Obviously, not for those on a salt-restricted diet but sooooo good!
1 loaf artisanal white bread, sliced thin, slices cut into 3-inch squares
Olive Tapenade (get this in the olive and condiment section)
Mozzarella cheese, sliced thin
Softened butter
Spread bread pieces on a work surface. Spread 1/2 tablespoon olive tapenade on half the pieces, then cover with a slice of mozzarella, then cover with the remaining bread slices.
Butter both sides of the sandwich and grill in batches in a panini press or in a cast iron skillet, until browned on both sides.
Put on a platter and cover with foil to keep warm until serving.
