Grilled Ham-And-Cheese Sandwiches With Tapenade

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2 ounces Spanish green olives, pitted and coarsely chopped (1/4 cup)

1 small garlic clove, minced

1 tablespoon minced flat-leaf parsley

1 teaspoon fresh lemon juice

Pinch of crushed red pepper

1 1/2 teaspoons extra-virgin olive oil, plus more olive oil for brushing

Eight 1/2-inch-thick slices peasant bread from a 1-pound loaf

6 ounces sliced young Mahón or other young, mildly tangy cow's-milk cheese, such as Edam or Gouda

3 ounces thinly sliced lomo ham or thinly sliced Serrano ham trimmed of all fat

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