- 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
- calories 346
- fat 20.2 g
- satfat 5.1 g
- monofat 8.9 g
- polyfat 1.4 g
- protein 14.7 g
- carbohydrate 28.9 g
- fiber 5.8 g
- cholesterol 21 mg
- iron 1.6 mg
- sodium 618 mg
- calcium 290 mg
How to Make It
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.
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.
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.