Ingredients
Green Olive Tapenade
*2 cups pitted green olives
*1 clove garlic, coarsely chopped
*2 tbsp. extra virgin olive oil
*1 tsp. chopped fresh oregano
*1 anchovy fillet (optional), chopped
*1/4 tsp. black pepper
*1/2 tsp. salt
4 ciabatta rolls, about 3 by 3 inches
*1/2 lb. Gruyere cheese, cut into 12 (1/8 inch-think) slices
Preparation
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.) 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.) 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.
