Tuesday, June 22, 2010

Sandwich: Grilled Gruyere with Green-Olive Tapenade



This recipe for grilled gruyere with green-olive tapenade comes from an old issue of Metropolitan Home magazine. It was included in an article entitled "The Great American Sandwich." The article, including recipe, can be found here.

I made this sandwich last weekend. I pretty much followed the recipe as written. I did find, though, that melting the gruyere just on the grill took much longer than the time specified. As a result, I ended up burning the ciabatta rolls. I solved this problem by lightly melting the cheese on the top and bottom half of each roll in the microwave for about 20-30 seconds, assembling the sandwiches as shown in the photo above, and then grilling the sandwiches for 2-3 minutes per side.

This was so delicious. Definitely a keeper.

Grilled Gruyere with Green-Olive Tapenade
Makes 4 sandwiches

For the green-olive tapenade:

2 cups green olives, pitted
1 clove garlic, roughly chopped
2 tablespoons extra virgin olive oil
1 teaspoon chopped fresh oregano
3/4 teaspoon black pepper

4 ciabatta rolls, approximately 3 inches by 3 inches
1/2 pound gruyere cheese, cut into 12 slices (approximately 1/8-inch-thick each)

Combine all of the tapenade ingredients in a food processor and pulse a few times until the mixture becomes spreadable, but not smooth.

Add 1 slice of cheese to the bottom half of each ciabatta roll. Add 2 slices of cheese to each top half. Place each top and bottom face-up in the microwave and heat for 20-30 seconds, until the cheese begins to melt. Assemble the sandwiches by layering approximately 2 tablespoons of the green-olive tapenade between the top and bottom half of each roll, as shown in the photo above. Place the sandwiches on a hot grill, weighing them down with another heavy skillet. Grill for about 2-3 minutes on each side until heated through, and serve.

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