Nan'S Grilled Mozzarella And Olive Sandwich

• About 1/3 cup chunky green or black olive tapenade, drained if oily
• 1/2 teaspoon orange zest
• 1/4 teaspoon red chile flakes
• 1/4 pound fresh mozzarella, thinly sliced
• 4 slices ciabatta, rosemary bread, or mild sourdough
• 2 tablespoons unsalted butter, at room temperature

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.

chunky green, orange zest, red chile flakes, mozzarella, rosemary bread, unsalted butter

Taken from www.myrecipes.com/recipe/grilled-mozzarella-olive-sandwich (may not work)