Grilled Mushroom Olive Cheese Sandwich

By Micki Brown

Serves 2

Category
Yields1 Serving
 4 slices rosemary garlic sourdough bread
 3 large baby bella mushrooms, thinly sliced
 1 large Swiss chard leaves, stemmed and torn
 12 marinated Kalamata olives, pitted and halved
 3 oz Havarti cheese, sliced
 2 tbsp grass-fed butter (Kerrygold)
1

Spread the butter on one side (will be the outside) of each slice of bread.

2

One the other side of 2 slices of the bread layer the ingredients – cheese, mushrooms, Swiss chard, and mushrooms

3

Place the other 2 slices of bread on top, buttered side out

4

Grill the sandwiches in a hot skillet, or a grilled sandwich maker. I use my George Forman grill.

5

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.

Ingredients

 4 slices rosemary garlic sourdough bread
 3 large baby bella mushrooms, thinly sliced
 1 large Swiss chard leaves, stemmed and torn
 12 marinated Kalamata olives, pitted and halved
 3 oz Havarti cheese, sliced
 2 tbsp grass-fed butter (Kerrygold)

Directions

1

Spread the butter on one side (will be the outside) of each slice of bread.

2

One the other side of 2 slices of the bread layer the ingredients – cheese, mushrooms, Swiss chard, and mushrooms

3

Place the other 2 slices of bread on top, buttered side out

4

Grill the sandwiches in a hot skillet, or a grilled sandwich maker. I use my George Forman grill.

5

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.

Notes

Grilled Mushroom Olive Cheese Sandwich
IngredientsDirections