Nan's Grilled Mozzarella and Olive Sandwich

Ingredients

• 0.3 pound mozzarella cheese fresh thinly sliced
• 4 slices mild sourdough 
• 0.3 cup olive tapenade green black drained
• 0.5 teaspoon orange zest 
• 0.3 teaspoon chile flakes red
• 2 tablespoons butter unsalted at room temperature

Equipment

• bowl
• frying pan

Directions

1. Mix tapenade with orange zest and chile flakes in a small bowl.
2. Layer mozzarella with tapenade on 2 bread slices. Top with remaining slices.
3. Butter outsides of each sandwich.
4. Heat a large well-seasoned cast-iron skillet or a large, heavy nonstick pan over medium heat for a minute.
5. Place sandwiches in skillet and cook until golden-brown underneath, 5 to 7 minutes. Flip and cook the other side until it's just as toasty. Low and slow is the key. Cheese will probably ooze out, but that's okay. It gives the sandwiches a nice crunchy fringe.