A mug of asparagus soup next to a grilled cheese sandwich on a cutting board — *Your springtime version of tomato soup and grilled cheese.*

What is a creamy vegetable soup without something toasty and cheesy to go with it? This sandwich is as delicious as it is easy to prepare and makes an excellent companion to a bowl of Creamy Asparagus Soup on a cool April evening. Briny olives, tangy sun-dried tomatoes and mild goat cheese come together to bring a little unexpected pizazz to an easy weeknight soup and sandwich supper. Add a chilled glass of white wine and maybe some strawberries for dessert and you've got yourself some serious spring hygge.

A slice of bread topped with goat cheese, olives and sun-dried tomatoes sitting on a cutting board — *So simple and so delicious!*

Recipe

Toasted Goat Cheese Sandwich with Sun-Dried Tomatoes and Olives

An easy but flavor-packed companion to a bowl of Creamy Asparagus Soup.

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Course: lunch, sandwich

Cuisine: Nordic, Scandinavian

Prep Time: 10

Cook Time: 5

Total Time: 15

Servings: sandwiches

Calories: 497kcal

Author: Kristi

Ingredients

▢ 8 slices of country or sourdough bread
▢ 1 4- ounce package of herbed goat cheese
▢ ¼ cup sun-dried tomatoes packed in oil chopped
▢ A good handful of olives I used a mix of green and black greek olives, pitted if necessary
▢ Butter for spreading

Instructions

Spread goat cheese liberally onto 4 slices of the bread.
Sprinkle sun-dried tomatoes and olives over goat cheese.
Cover with a second slice of bread.
Butter the sides of the bread that are facing the outside.
Heat large skillet over medium heat. Add sandwiches and cook until they are toasty brown and cheese is warm and melted, flipping occasionally and pressing down with the back of a spatula to ensure that the buttered bread is making contact with the skillet.