Grilled Cheese and Olives Sandwich
A fast, easy and tasty breakfast or snack. Sun-dried tomatoes in oil, pitted black olives, mozzarella and parsley are arranged between bread slices. The sandwiches are pan-grilled until the cheese melts and the flavors meld.
- 12 slices loaf bread
- 250 grams mozzarella
- 2 tablespoons sun-dried tomatoes in oil drained
- 2 tablespoons sliced pitted black olives drained
- 2 tablespoons fresh parsley
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
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- Cut off the crusts of the bread slices on all four sides (optional step).
- Grate the cheese or cut into tiny pieces.
- Chop the sun-dried tomatoes olives and parsley.
- In a bowl, toss the mozzarella, sun-dried tomatoes, olives and parsley with salt and pepper.
- Divide the cheese mixture into six portions. Spread one portion on a slice of bread. Use the remaining bread slices to cover the filling.
- Grill the sandwiches on both sides in a hot skillet (or stovetop grill) until the bread is toasted and the cheese is melted.
- Cut each sandwich in half (optional). Serve immediately.
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