Peter A wrote:
> Spread a thin layer of olive tapenade on a piece of whole grain bread.
> Sprinkle on a crumbled slice of cooked bacon. Then, a slice or two of
> pepper jack cheese followed by tomato slices that have been blotted on
> paper towels so they are not too juicy. Another layer of cheese, then
> spread Dijon mustard on the other slice of bread and assemble and press
> together. Lightly butter the outside surfaces of the sandwich and toast
> in a covered nonstick pan over medium low heat. Use care when turning!

Eliminate the turning issue by buttering and laying the two
slices of bread (butter-side down) on a griddle and build
the sandwich on them. Tapenade, crumbled bacon and cheese on
one slice. Dijon, cheese and tomato on the other. Close when
bread is properly browned and cheeses melt.

Pastorio