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POSTED August 8, 2015

Calamata Olive Tapenade Grilled Cheese with Tomato & Spinach

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Attention all you olive lovers out there! This Mediterranean-style grilled cheese is piled high with smoky-tart Calamata olive tapenade, gooey Swiss cheese and garlicky sautéed spinach… for a lunch you won’t forget.

  • SERVES: 2
  • LEVEL: Super Simple
INGREDIENTS
  • 10 ounces spinach
  • 1 clove garlic, smashed
  • 1 tablespoon DeLallo Extra Virgin Olive Oil
  • 4 slices sourdough bread, about 1/2-inch thick
  • 4 thick slices Swiss cheese
  • 1/2 cup Calamata Olive Tapenade
  • 1 tomato, sliced
  • Softened butter for spreading

 

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DIRECTIONS
  1. In a saucepan on a medium-high setting, heat olive oil. Add garlic to the pan and cook until just golden and fragrant. Stir in spinach and sauté until wilted, about 3-4 minutes. Remove garlic clove from pan and discard. Salt and pepper to taste.
  2. Heat a large skillet or griddle over medium heat. Spread one side of each piece of bread with butter. To assemble sandwich, place a bread slice (butter-side down) on the heated pan. Top with half of sautéed spinach, Swiss cheese, tapenade and tomato. Top with another slice of sourdough, butter-side up.
  3. Cook until bread is toasted and cheese is melty, about 4 minutes per side. Serve immediately.