Grilled Gruyère and Olive Tapenade Sandwiches

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.

Yield: Serves 4 (serving size: 1 sandwich)
Total:
Recipe from Cooking Light

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Recipe Time

Hands On: 20 Minutes
Total: 20 Minutes

Nutritional Information

Amount per serving
  • Calories: 346
  • Fat: 20.2g
  • Saturated fat: 5.1g
  • Monounsaturated fat: 8.9g
  • Polyunsaturated fat: 1.4g
  • Protein: 14.7g
  • Carbohydrate: 28.9g
  • Fiber: 5.8g
  • Cholesterol: 21mg
  • Iron: 1.6mg
  • Sodium: 618mg
  • Calcium: 290mg

Ingredients

  • 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

Preparation

  1. 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. 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. 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.
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