In a food processor, chop sun-dried tomatoes then add olives and garlic. Drizzle in a few tablespoons of olive oil until mixture comes together leaving it a bit chunky.
Take two slices of bread and lightly spread butter on them.
Flip the pieces over and slather on some tapenade onto both sides of the bread.
Layer on sliced mozzarella and some fresh basil and press together so the buttered sides are on the outside.
Grill on a medium to medium-high heat for a few minutes gently give it a flip as often as needed.