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+ servings

Gouda and Olive Tapenade Grilled Cheese

Course: camping, lunch, Snack
Servings: 1
Author: Wanda Baker


  • 2 pieces thick sliced french bread
  • mayonnaise
  • 1/2 cup grated gouda and medium cheddar
  • 1/4 cup olive tapenade
  • 2 sun dried tomatoes packed in oil drained and chopped


  • Heat non stick skillet over medium heat.
  • Mix sun dried tomato with olive tapenade.
  • Spread mayonnaise on one side of each piece of bread. Place one piece of bread mayonnaise side down in hot pan.
  • Sprinkle on a little cheese.
  • With spoon add and lightly spread on your olive tapenade.
  • Top with a little more cheese and your second piece of bread, mayonnaise side up pressing lightly.
  • Turn heat to medium low and cover.
  • Cook until golden about 3 minutes.
  • Flip and cook other side until cheese is melted and bottom golden.
  • Remove from pan to board or plate and let site for a minute before eating or cutting.
  • If you want to add the crispy outer cheese add about 1 tbsp of shredded cheese to hot pan in a small circle. As it melts place your uncut hot grilled cheese sandwich onto the melting cheese. Once the cheese has melted completely and turned golden carefully remove with a flipper and set aside.
  • Add another tablespoon of melted cheese to hot pan and repeat with other side of grilled cheese until melted and golden. Remove and let sit. Cut and enjoy.