Grilled Gruyère and Olive Tapenade Sandwiches

Grilled Gruyere and Olive Tapenade Sandwiches Recipe
Oxmoor House
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.


Serves 4 (serving size: 1 sandwich)
Total time: 20 Minutes

Recipe from

Cooking Light

Recipe Time

Hands-on: 20 Minutes
Total: 20 Minutes

Nutritional 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


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


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.

Adam Hickman,

Cooking Light

September 2011
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