Grilled Gruyere and Olive Tapenade Sandwiches

Grilled Gruyere and Olive Tapenade Sandwiches
Grilled Gruyere and Olive Tapenade Sandwiches

PREP TIME

20

minutes

TOTAL TIME

20

minutes

SERVINGS

4

servings

PREP TIME

20

minutes

TOTAL TIME

20

minutes

SERVINGS

4

servings

Ingredients

  • 1

    (8.5-ounce) jar oil-packed sun-dried tomatoes

  • 12

    pitted kalamata olives

  • 2

    garlic cloves $

  • 8

    (1-ounce) slices multigrain bread

  • 1/4

    cup (1 ounce) grated Parmigiano-Reggiano cheese

  • 8

    (1/4-inch-thick) slices large tomato

  • 2

    ounces Gruyère cheese, shaved

Directions

1. Remove 4 sun-dried tomatoes and 2 tablespoons oil from jar. Reserve remaining tomatoes and oil for another use. Set 1 tablespoon oil aside. Combine tomatoes, 1 tablespoon oil, olives, and garlic in a mini food processor; process until mostly smooth, scraping sides of bowl once. 2. Brush one side of each bread slice with remaining 1 tablespoon olive oil. Spread 1 1/2 tablespoons olive mixture on each of 4 bread slices, oil side down. Top each bread slice with 1 tablespoon cheese, 2 tomato slices, and 1/2 ounce Gruyère. Top each with remaining 4 bread slices, oil side up. 3. Heat a skillet over medium-high heat. Add sandwiches to pan. Place a cast-iron or other heavy skillet on top of sandwiches; press gently to flatten sandwiches (leave cast-iron skillet on sandwiches while they cook). Cook 2 minutes on each side or until cheese melts and bread is toasted.

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