Pressed Mozzarella Sandwiches

• 34 lb fresh mozzarella cheese, cut into 1/4 inch thick slices
• 1 (12 ounce) jarof roasted bell peppers, drained
• 2 tablespoons tapenade or 2 tablespoons pesto sauce, store bought or homemade (more or less to your taste)
• coarse salt
• pepper
• olive oil
• 8 slices sandwich bread

1. Lightly brush sandwich bread with olive oil.
2. Top half the bread with half the cheese.
3. Season with salt and pepper.
4. Spread tapanade (or pesto) over cheese, then top with peppers, remaining cheese, and bread.
5. Heat a large grill pan or skillet over medium heat.
6. Place sandwiches in pan (work in batches, if needed) weight with a heavy skillet.
7. Cook over medium-low heat, pressing down firmly with skillet, until bread is golden and cheese is melted, 6 to 8 minutes per side.
8. Serve warm.

mozzarella cheese, bell peppers, tapenade, salt, pepper, olive oil, bread

Taken from www.food.com/recipe/pressed-mozzarella-sandwiches-91533 (may not work)