Olive Tapenade

I’ve never found a bottle of Castelvetrano olives already pitted so get a good pitter or a paring knife to separate the flesh from the stone.

Rinse the olives and add them to a food processor along with the other ingredients.

If you don’t want to roast your own garlic and peppers, the olive bar at your health food grocery store will have them.

Add the rest of the ingredients and pulse several times for a few seconds each time.

Scrape the walls of the processor after a few pulses to make sure everything gets chopped.

You’re not looking for a puree, just an even chop.

Butter one side of each slice and add cheese to the opposite side of each piece.

Spread a generous amount of the tapenade on every other slice.

Pair a slice with tapenade with a slice without.

Cook 4 minutes on each side at 325°.

Makes 4 sandwiches.