Grilled Gruyere With Green-Olive Tapenade

1. 1

   1.) For the tapenade, combine all ingredients in a food processor and pulse to a spreadable (but not smooth) consistency. Reserve 1/2 cup for this recipe; cover and refrigerate the remainder for other use.

2. 2

   2.) Split the ciabatta rolls in half. Lay one slice of cheese on each of the bottom halves. Spread with about 2 tablespoons of tapenade. Cover each with 2 more slices of cheese and set on the top halves.

3. 3

   3.) Heat a cast iron skillet or grill over medium heat until a drop of water sizzles. Place the sandwiches on the skillet or grill and weight with another heavy skillet. Cook until the cheese begins to melt, 2 to 3 minutes. Flip the sandwiches and cook until the cheese is runny, 2 to 3 more minutes. Cut in half and serve.

No additional tips available.