Grilled Cheese Sandwich with tapenade


by: Cooking Fab

No matter what you call it—a panino or a grilled cheese sandwich—there's nothing quite as yummy as the combination of warm, soft cheese, crisp toast, and a thin layer of tapenade. My latest favorite cheese is Carmody, a Teleme-like cheese from Bellwether Farms in California that oozes with ease over the toasted bread. Of course all kinds of cheese are wonderful in a grilled cheese sandwich—fresh or smoked mozzarella, Gorgonzola, goat cheeses, Fontina, Robiola, and Cheddar, to name but a few. Serve this with a chopped vegetable salad and you have a great little supper, one to enjoy with a choice of wines—a lovely Beaujolais, a Provencal rose, or a California Vin Gris, such as Bonny Doon's Le Cigare Volant.


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serves: 1

2 slices whole wheat country bread or rustic Italian bread

Tapenade to taste

Carmody or Teleme cheese, sliced

butter or olive oil for the bread

Nutrition Facts
Grilled Cheese Sandwich with tapenade

Servings Per Recipe: 1

Amount per Serving

Calories: 163

  • Total Fat: 2.1 g
  •     Saturated Fat: 0.5 g
  •     Trans Fat: 0 g
  • Cholesterol: 0 mg
  • Sodium: 350.4 mg
  • Total Carbs: 30 g
  •     Dietary Fiber: 1.6 g
  •     Sugars: 0.5 g
  • Protein: 5.3 g

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1.  Cover one slice of bread with a thin swipe of olive paste, then add the cheese. Top with the second slice of bread and lightly butter it or brush it with olive oil.

2.  Set the sandwich buttered side down in a frying pan and butter the top of the second piece. Cover and cook over medium-low heat until crisp and golden. Turn and cook the second side. Take your time and go slowly so that the cheese melts without the bread’s burning. There’s no need to weight the sandwich.

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