1 1/2cupsshredded cheese(Mexican blend or your favorite)
3/4cuproughly chopped green olives
8slicessourdough bread(or your favorite)
Butter or buttery spread(I used Brummel and Brown)
2-4tablespoonsgrated Parmesan cheese(divided, more or less depending on how much you sprinkle on each sandwich)
Preheat oven to 450 degrees.
Combine chicken, shredded cheese, and olives in a medium bowl. Set aside.
Butter one side of each of the 8 slices of bread with the buttery spread.
Sprinkle 4 of the bread slices on the buttered side with some Parmesan cheese, and place them butter side down on a baking sheet.
Distribute filling across the 4 slices.
Sprinkle remaining Parmesan cheese on the buttered side of the last 4 slices of bread, and place them on top of the filling, buttered side up.
Bake for 6-8 minutes, then flip the sandwiches and bake about 6 minutes more, until the sandwiches are golden brown and crispy. (Alternatively, you can grill them on the stove top on a griddle or in a skillet).
Let your butter soften before spreading, or use a whipped butter or a buttery spread to make it easier.
Cook your chicken on the weekend so that you don't have to fuss with cooking it before using it in the sandwich. OR, if know you will be really pressed for time, you can buy pre-cooked, pre-diced frozen chicken. Just thaw the pieces in the microwave a bit before using it.
Add some chopped fresh baby spinach to the chicken and cheese mixture if you would like to sneak some veggies in for extra nutrition.
Leftover sandwiches can be stored in the refrigerator for up to a week. Wrap them in plastic or use an airtight container. Reheat them in the oven at 350 degrees for about 10 minutes or until heated through before serving.