Mom'S Grilled Enchilada Sandwiches - cooking recipe

Ingredients

MOCK ENCHILADA FILLING (USE ONLY THE SPECIFIED OR A GOOD CUMIN-SEASONED TACO SAUCE)
2 cups shredded sharp cheddar cheese
1 (4 1/2 ounce) can chopped black olives
2 tablespoons minced sweet onions
2 tablespoons taco bell brand taco sauce (or my Taco Bell Mild Taco Sauce (Copycat))
1 teaspoon instant masa harina (optional)
4 tablespoons real mayonnaise
BREAD
sliced soft sweet sourdough French bread
FOR GRILLING
real butter

Preparation

COMBINE the MOCK ENCHILADA FILLING ingredients in a small bowl (you may add more or less of any of the ingredients to suit your own flavor and consistency preferences, or add 1 small seeded diced pickled jalapeno pepper and 1 teaspoon finely minced fresh cilantro or a pinch of crushed oregano for a more piquant flavor).
SPREAD the MOCK ENCHILADA FILLING over one slice sourdough bread; TOP with remaining slice bread to make a sandwich.
REPEAT sandwich-making process until all of the filling is used (you can make as many as 5 sandwiches, or use more filling on fewer sandwiches).
PLACE 1 teaspoon of butter in a griddle or skillet, per every one sandwich placed, over low heat until butter melts.
PLACE sandwich(es) onto preheated griddle.
SWIRL sandwich(es) around evenly in melted butter in skillet until evenly coated.
COVER with a lid.
GRILL sandwich(es) slowly over low heat until golden and crisp on one side; GENTLY turn sandwiches over with a spatula; COVER; GRILL until the other side is golden and crisp.
REPEAT grilling process for remaining sandwiches.
SERVE immediately and ENJOY (I like to serve mine with taco sauce on the side for dipping)!