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1
Heat 1 tablespoon of the oil in a large nonstick skillet over medium heat.
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2
Add the grapes and rosemary and cook, stirring constantly, until the grapes begin to brown and one or two of the skins start to slip off, 4 to 5 minutes.
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3
Add salt and pepper to taste.
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4
Transfer the grapes to a bowl.
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5
Wipe the skillet with a paper towel, but do not wash it.
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6
To assemble: Pull out some of the center of each piece of bread to create a well.
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7
Brush the outside of each piece with the remaining 2 tablespoons oil.
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8
Place the 4 bottom pieces on your work surface, oiled side down.
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9
Distribute the cheese evenly over the 4 pieces, followed by the grapes.
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10
Place the remaining 4 bread pieces on top, oiled side up.
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11
STOVETOP METHOD: Heat the same skillet over medium-high heat for 2 minutes.
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12
Put the sandwiches in the skillet (in batches if necessary), cover, and cook for 2 to 3 minutes, or until the bread has turned a shade darker and the cheese has begun to melt.
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13
Uncover, and turn the sandwiches with a spatula, pressing very firmly to compress them.
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14
Cook for 2 to 3 minutes more, or until the undersides are golden brown.
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15
Turn the sandwiches again, press with the spatula, and cook for 1 minute, or until the cheese has melted completely.
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16
Serve immediately.
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17
SANDWICH MAKER METHOD: Preheat the sandwich maker.
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18
Follow directions for sandwich assembly, and cook according to the manufacturer's instructions.
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19
GAS GRILL METHOD: Brush the grill rack with oil and preheat the grill to medium-high.
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20
Follow directions for sandwich assembly.
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21
Put the sandwiches on the grill and follow directions for the stovetop method.
