Grilled Cheese Sandwich with Olivada

A grilled cheese that steps out of the usual cheddar-on-white rut. Challah bread gets smeared with olivada (a briny black olive paste), a thin swipe of mayonnaise, and a slice or two of Swiss cheese between. A ripe tomato slice sneaks in if you like.

Olivada is the hero. Also called tapenade in Provence, it’s a paste of black olives, olive oil, garlic, and sometimes anchovy or capers. That salty, deeply savory punch cuts through the melted cheese in a way plain butter or mustard never could.

Challah makes the sandwich. Its enriched dough browns deeply when grilled, and the slight sweetness balances the salty olivada beautifully. A regular country loaf works, but challah is what makes this sandwich stand out.

Mayonnaise on the outside (instead of butter) is the sneaky diner trick that gives grilled cheeses their deeply golden, evenly crisp crust. Mayo handles heat better than butter and won’t burn as easily in the pan.

Swiss is the pick here for a reason. Its nutty, slightly sweet flavor complements the olive without being overwhelmed, and it melts into smooth stretchy strings rather than oily pools.

Kitchen Tips

• Make olivada from scratch: pulse pitted kalamata olives, a clove of garlic, a splash of olive oil, and a squeeze of lemon in a food processor until pasty.
• Grill low and slow. High heat browns the outside before the cheese melts; medium-low gives both time.
• Press gently with a spatula while cooking to make sure the cheese contacts the bread and melts evenly.

Variations

• Use gruyère or fontina instead of Swiss for a richer cheese layer.
• Add a few leaves of baby arugula for a peppery kick.
• Try green olivada (made with green olives) for a brighter, less intense version.