2 tablespoons (1/4 stick) unsalted butter, softened
4 slices pain-au-levain, each 1/2-inch thick
4 ounces Port-Salut, fontina, or Gouda cheese, shredded on the large holes of a box grater
2 tablespoon olive tapenade (store-bought is fine)
4 ounces roast turkey breast, thinly sliced
Preheat the Griddler until green light is on.
Evenly spread 1/4 of the butter on each bread slice and sprinkle with salt. Place 2 bread slices butter side down on a work surface and arrange the half of the cheese on each slice. Place the remaining 2 bread slices down on the work surface and spread half of the tapenade on each slice. Arrange the roast turkey on top of the tapenade and close the sandwich.
Place the sandwiches on the Griddler and grill until the cheese is melted and the sandwich is heated though, about 5 minutes.