By Micki Brown
4 slices rosemary garlic sourdough bread
3-4 large baby bella mushrooms, thinly sliced
1-2 large Swiss chard leaves, stemmed and torn
12 marinated Kalamata olives, pitted and halved
3 ounces Havarti cheese, sliced
2 tbsp grass-fed butter (Kerrygold)
Spread the butter on one side (will be the outside) of each slice of bread. One the other side of 2 slices of the bread layer the ingredients – cheese, mushrooms, Swiss chard, and mushrooms. Place the other 2 slices of bread on top, buttered side out. Grill the sandwiches in a hot skillet, or a grilled sandwich maker. I use my George Forman grill. Leave the sandwich grilling until the cheese is melted … about 4 or 5 minutes. If using a skillet, flip the sandwich over after a couple minutes so that both sides are golden brown.
Note: All ingredients except the butter, mushrooms and Havarti can be purchased at the Farmers Market.