For a double dose of comfort, turn olive tapenade into a thick, creamy spread; then turn it into grilled cheese. This will be the most amazing grilled cheese you've ever had — crisp, buttery toasted bread with ooey, gooey, cheesy tapenade in the middle — hell yes!
Makes
3 sandwiches (3½ cups tapenade)
Total Time
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Ingredients
Test Kitchen Approved
Instructions
Blend cream cheese, 8 Tbsp. butter, olives, pimentos, and garlic with a hand mixer until combined; season with salt and pepper.
Brush one side of each bread slice with remaining 4 Tbsp butter; place on a cutting board, buttered side down.
Assemble sandwiches by spreading about ½ cup tapenade on three of the bread slices; top with remaining bread slices, buttered side up.
Cook sandwiches in a nonstick skillet over medium heat until golden on both sides, about 5 minutes total. Transfer sandwiches to a cutting board; let rest 2 minutes before cutting each in half. Refrigerate remaining tapenade. It makes a great snack spread to serve on crackers.
Test Kitchen Approved
Nutritional Facts
Nutritional Facts
Per ½ sandwich
Calories: 506
% Daily Value*
Total Fat 48g 73%
Saturated Fat 26g 130%
Cholesterol 123mg 41%
Sodium 935mg 38%
% Daily Value*
Carbs 16g 5%
Fiber 1g 4%
Protein 6g
*Percent Daily Values are based on a 2,000 calorie diet.
