Grilled Gruyère and Olive Tapenade Sandwiches

  • allisonjessee Posted: 08/23/11
    Worthy of a Special Occasion

    We thought these were great! They were really easy to make, and they tasted great! We served with a basic side salad.

  • Monica3 Posted: 08/27/11
    Worthy of a Special Occasion

    These were super delicious! And, came together quickly, too. I used half the olive oil and about three-quarters of both cheeses, cutting down a bit on calories on fat. Still wonderful!!!

  • MeganGomez Posted: 08/28/11
    Worthy of a Special Occasion

    I LOVE this sandwich! I've always enjoyed fresh tomato slices in my grilled cheddar cheese, but adding the tapenade and using gruyere made it absolutely heavenly! I will make this again... a lot!

  • wkelly Posted: 09/04/11
    Worthy of a Special Occasion

    This was so wonderful without the tastes being overbearing. Since I had some tapenade left (just two of us), I made these sandwiches twice in one week! Yum!

  • sprky182 Posted: 10/23/11
    Worthy of a Special Occasion

    This was so yummy. We are not big tomato fans so I left off the sun dried tomatoes and the sliced tomatoes, but just the olive tapenade with the gruyere was delicious on ciabatta bread. Yum!

  • BetaZeta Posted: 11/04/11
    Worthy of a Special Occasion

    This is delicious and easy! I did not add the tomato slice but it was still fabulous!

  • starfroggie Posted: 11/11/11
    Worthy of a Special Occasion

    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.

  • HotFLCook1 Posted: 01/31/12
    Worthy of a Special Occasion

    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!

  • ahatfield Posted: 07/24/12
    Worthy of a Special Occasion

    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.

  • detailaddict Posted: 02/09/13
    Worthy of a Special Occasion

    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.

  • aventurella Posted: 06/19/13
    Worthy of a Special Occasion

    For added cheesiness we sprinkled shredded gruyere on top and put them under the broiler for a minute.

  • karenfar Posted: 04/12/14
    Worthy of a Special Occasion
    Huntington Beach, CA

    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.

advertisement

More From Cooking Light