I adapted this from a wonderful sandwich I used to enjoy in one of my favorite Burlingame, California, cafes. - Jan Roberts-Dominguez

1 cup diced tomato (place the diced pieces in a sieve to drain away most of the juice)
1 (2-1/4 ounce) can chopped olives, drained
1 tablespoon minced parsley
1/4 cup mayonnaise
1 Oso Sweet onion, sliced into slender rings
8 slices mild Cheddar or Monterey Jack cheese (Towle's version is made with American cheese, so if that's what you prefer, be my guest)
8 slices whole wheat, white, or bread of choice
Butter for grilling

In a small bowl, combine the tomatoes, olives, and parsley. Stir in enough of the mayonnaise to bind the mixture, but don't make it too soupy.

Cut the slices of cheese to fit the bread. Layer each of 4 bread slices with 1 slice of cheese, about 1/4 of the filling (that may be too much, depending on the size of your bread), some slices of onion, and another slice of cheese. Top each of these with the final 4 slices of bread.

Grill the sandwiches in a little butter until they are nicely browned and the cheese melts, turning once after lightly buttering the tops. Remove sandwiches from heat, cut on the diagonal and serve immediately.

Yields 4 servings.

© 2001 Jan Roberts-Dominguez