Grilled Gruyere and Green Olive Tapenade Sandwich

By contessawannabe

Ingredients

• Green-Olive Tapenade
• • 2 cups pitted green olives
• • 1 clove garlic, coarsely chopped
• • 2 tbsp. extra virgin olive oil
• • 1 tsp. chopped fresh oregano
• • 1 anchovy fillet (optional), chopped
• • 1/4 tsp. black pepper
• • 4 ciabatta rolls, about 3 by 3 inches
• • 1/2 lb. Gruyère cheese, cut into 12 (1/8-inchthick) slices

Details

Servings 4

Preparation

Step 1

For the tapenade, combine all ingredients in a food processor and pulse to a spreadable (but not smooth) consistency. Reserve ½ cup for this recipe; cover and refrigerate the remainder for another use.

Split the ciabatta rolls in half. Lay one slice of cheese on each of the bottom halves. Spread with about 2 tablespoons tapenade. Cover each with 2 more slices of cheese and set on the top halves.

Heat a cast-iron skillet or grill over medium heat until a drop of water sizzles. Place the sandwiches on the skillet or grill and weight with another heavy skillet. Cook until the cheese begins to melt, 2 to 3 minutes. Flip the sandwiches and cook until the cheese is runny, 2 to 3 more