Rinse the olives and pit them using a good olive pitter or a paring knife.

In a food processor, combine the pitted olives, roasted garlic, basil leaves, capers, black pepper, lemon juice, extra virgin olive oil, and roasted red bell pepper.

Pulse several times for a few seconds each time until evenly chopped.

Scrape down the sides of the processor to ensure everything is chopped evenly.

The consistency should be a chunky tapenade, not a puree.

Butter one side of each slice of sourdough bread.

Place slices of mozzarella cheese on the opposite side of each slice.

Spread a generous amount of the olive tapenade onto every other slice of bread.

Pair a slice with tapenade with a slice without, creating sandwiches.

Cook the sandwiches for 4 minutes on each side at 325°F until the cheese is melted and the bread is golden brown.

Once cooked, slice the sandwiches diagonally and serve hot.