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Grilled Gruyère and Olive Tapenade Sandwiches

Oxmoor House
Hands-on time 20 mins
Total time 20 mins
Yield Serves 4 (serving size: 1 sandwich)
You can easily shave thin slices of cheese in a snap using an inexpensive kitchen tool: a vegetable peeler. This is a perfect technique for many hard cheeses like Gruyère.


  • 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

Nutrition Information

  • 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

  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.