Ingredients* 4 slices Sargento sliced baby swiss* 4 slices olive or sourdough bread* 1/4 cup olive tapenade or olive spread* 2 thick slices large tomato* 1 Tablespoon Extra Virgin Olive Oil (could use Basil, Herbs de Provence, Milanese Gremolata or Tuscan Herb EVOO) DirectionsArrange 1 slice of cheese over each slice of bread. Spread olive tapenade over 2 of the bread slices, top with tomato slices. Close sandwiches and brush outsides evenly with olive oil. Cook sandwiches in a preheated Panini maker or light greased waffle iron until golden brown and cheese is melted, about 3 minutes. Courtesy of Karen Price – Karen uses the Publix 5-grain sourdough bread from their bakery and Oli + Ve Tuscan Herb EVOO. She uses a skillet instead but she is careful not to burn the bread – sometimes just a few seconds in the microwave to finish melting the cheese. Thanks Karen!