Great for a quick and tasty lunch or dinner. Also good for cocktail parties. If you do not have fresh oregano, you can substitute dried, but only use ½ teaspoon.
- 5 ounces soft goat cheese (room temperature)
- 1 scallion, finely chopped
- 2 tablespoons finely chopped kalamata olives
- 1 tablespoon finely chopped fresh oregano
- ¼ teaspoon salt
- 1/8 teaspoon freshly ground black pepper
- 8 slices thinly sliced, firm-textured white bread
- ¼ cup chopped, oil-packed sun dried tomatoes, drained
- 2 tablespoons unsalted butter, at room temperature
In a medium bowl, combine the goat cheese, scallion, olives, oregano, salt and pepper. Lay the 8 bread slices on a flat surface. Spread the cheese mixture evenly over the bread. Top 4 of the slices with 1 tablespoon on the sun-dried tomatoes. Invert the remaining 4 bread slices to make sandwiches. Butter the outside of the sandwiches on both sides.
Heat a grill pan over medium heat until hot enough to make a few drops of water sizzle. Put the sandwiches on the hot pan and cook, turning once until the cheese is melted and the sandwiches are toasted and marked from the grill, about 1 to 2 minutes on each side.
Cut the sandwiches diagonally into quarters and serve warm.