Grilled Monterey Jack Cheese On Rye With Green Olive Mustard - cooking recipe

Ingredients

2 tablespoons green olive tapenade
3 tablespoons Dijon mustard
8 slices seeded rye bread
8 -10 ounces monterey jack cheese, sliced (or other mild white cheese, such as Havarti or Edam)
olive oil, for brushing bread

Preparation

In a small bowl, mix the tapenade and mustard together.
Lay out the bread; spread 4 slices on one side with the tapenade mustard to taste.
Top with the cheese and the second piece of bread, then press together well.
Lightly brush the outside of each sandwich with olive oil.
Brown in a panini press or heavy nonstick skillet, weighted down to press the sandwiches as they brown.
Cook over medium-high heat until lightly crisped on the outside and the cheese is melting within.
Serve hot and sizzling.