Gruyere Panini with Parsley-Cornichon Tapenade

1. 1

   In a food processor, combine the parsley, olives, cornichons, pickled onions, capers and olive oil and process until very finely chopped.

2. 2

   Preheat a grill pan or panini press.

3. 3

   Arrange the bread on a work surface and spread 6 of the slices with the tapenade.

4. 4

   Top with the Gruyere.

5. 5

   Close the sandwiches with the remaining bread and put them on the hot grill pan or panini press.

6. 6

   Cook over moderate heat until the bread is toasted and the cheese is melted, about 5 minutes.

7. 7

   Transfer the panini to a work surface, cut in half and serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.