Oxmoor House
Hands-on Time
20 Mins
Total Time
20 Mins
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.

How to Make It

Step 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.

Step 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.

Step 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.

Ratings & Reviews


August 15, 2015
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!

HotFLCook1's Review

January 31, 2012
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!

wkelly's Review

September 04, 2011
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!

sukeedog's Review

March 16, 2013

sprky182's Review

October 23, 2011
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!

aventurella's Review

June 19, 2013
For added cheesiness we sprinkled shredded gruyere on top and put them under the broiler for a minute.

IHeartSushi's Review

March 13, 2012

lauragross1's Review

June 18, 2012

Monica3's Review

August 27, 2011
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!!!

detailaddict's Review

February 09, 2013
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.