1/4 cup (1 ounce) grated Parmigiano-Reggiano cheese
8 (1/4-inch-thick) slices large tomato
2 ounces Gruyère cheese, shaved
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.
These were unique and tasty, especially with garden fresh tomatoes. My panini press makes brushing the oil on the outside of the bread unnecessary. The whole family loved these and wants them again. Next time, I'll make a double batch of the tapenade and save some to try with other sandwiches. We served these with baked fries and sliced tomatoes and cucumbers. Quick and easy!
I made these for Bunco and they are really great and unique. I trimmed the crust off of Oroweat double fiber bread and to serve cut them into quarters. I doubled the recipe and had julienned sun-dried tomatoes so scooped out about 1/4-1/3 cup. After processing I tasted the tapenade and it was perfect but when spreading was a little skimpy and could have used a little more tapenade but worked ok. I sliced the gruyere and that worked great - SOO good!! I broiled the sandwiches and they toasted unevenly so I had to watch them closely. I think the directions in the recipes would work better.
Really good...I would question that this makes enough for 4 whole sandwiches but it's still worth making. I served half-sandwiches alongside CL Quick Avgolemono, Chicken and Orzo Soup for supper. My only alteration was to use fresh asiago as I didn't have Gruyere on hand, but I've made it with Gruyere and would recommend either. I think it would be good without the tomato but it does add a juiciness to cut the intensity of the other ingredients. Overall a delicious vegetarian sandwich to keep on the rotation.
What a yummy sandwich! I followed the recipe exactly, although I may have used a smidge more gruyere than I should have - I'll try to be more virtuous next time, because the flavors are so good that there's no sense in using extra cheese. I made the tepenade spread the night before so I could put it together quickly for lunch, and it was just perfect.
Absolutely amazing! I made it according to recipe the first time, but now I use the sun dried tomato spread ( in the tomato-peso section) and use havarti cheese since it was cheaper, plus whatever totato is in season ( I used uglyripe last time). Such a comfort food!
I found the flavor of this recipe to be very good and it was easy to prepare. However I do not know how they got 1 tbsp of sun-dried tomato oil to stretch over 8 slices of bread. I also found the raw garlic in the tapenade to be too strong. I had my pan on med heat and the first sandwich I cooked burned before the cheese melted because the heat was too high. I forgot to use the cast-iron skillet on top but it turned out fine anyway. It was a winner and a recipe my family will be keeping and making again with slight tweaks.
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