Grilled Mozzarella Sandwich With Anchovy-olive Tapenade

Mince the garlic.

Add the salt and keep mincing until the garlic forms a paste.

Place the olives and anchovy on your cutting board and coarsely chop them all together until fine but not completely paste-like.

Transfer to a small bowl and add the lemon juice and olive oil.On one side of the bread, place the mozzarella.

Sprinkle with oregano. On the other, mound most the tapenadethe amount depends on the size of your bread and your appetite for olives. Melt half the butter in a frying pan over medium-low heat.

Place the sandwich in the pan with a weight on top for best results. Cook for 5-6 minutes, until the bread is golden and the cheese starts to melt. Lift the sandwich up, add the rest of the butter, flip the sandwich, and cook about 5 minutes on the second side.

Cut in half and serve.