Nordic•quick
Toasted Goat Cheese Sandwich with Sun-Dried Tomatoes and Olives
An easy but flavor-packed companion to a bowl of Creamy Asparagus Soup.
- Prep time
- 10 min
- Cook time
- 5 min
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 8 slices of country or sourdough bread
- 1 4- ounce package of herbed goat cheese
- 1/4 cup sun-dried tomatoes packed in oil (chopped)
- A good handful of olives (I used a mix of green and black greek olives, pitted if necessary)
- Butter for spreading
Instructions
- 1
Spread goat cheese liberally onto 4 slices of the bread.
- 2
Sprinkle sun-dried tomatoes and olives over goat cheese.
- 3
Cover with a second slice of bread.
- 4
Butter the sides of the bread that are facing the outside.
- 5
Heat large skillet over medium heat. Add sandwiches and cook until they are toasty brown and cheese is warm and melted, flipping occasionally and pressing down with the back of a spatula to ensure that the buttered bread is making contact with the skillet.