Ingredients
4 Tablespoons Butter, At Room Temperature
4 slices Artisan Bread
4 Tablespoons Olive Tapenade
1 cup Shredded Mozzarella Cheese
10 slices Roasted Red Pepper, Patted Dry
2 ounces, weight Feta Cheese
Method
Sources
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Recipe1M+
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Domed stoneware baker traps steam for artisan crust at home
Bread lame with replaceable blades — score patterns, control oven spring
Scoring tool for bread decoration and oven spring control
Baking steel for superior heat transfer — pizza, artisan bread
Cordierite pizza stone — absorbs moisture for crispy crust
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Domed stoneware baker traps steam for artisan crust at home
Bread lame with replaceable blades — score patterns, control oven spring
Scoring tool for bread decoration and oven spring control
Baking steel for superior heat transfer — pizza, artisan bread
Cordierite pizza stone — absorbs moisture for crispy crust
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heat a flat skillet over medium heat. spread the butter on one side of each of the slices of bread. lay half of the slices of bread buttered side down on a plate so you can build the sandwiches. smear 1-2 tablespoons of the olive tapenade on each slice. follow that up with a good sprinkling of mozzarella cheese. then lay the red pepper slices on top of the cheese, followed by the rest of the mozzarella. spread the feta evenly over the non-buttered side of the remaining slices of bread. place them on top of the mozzarella to complete the sandwich. grill for 3-4 minutes per side, or until sandwiches are golden and cheese is melted. you can cover the pot to help the cheese get extra melty.