Grilled Gruyère and Olive Tapenade Sandwiches

Ingredients

• 2  garlic cloves 
• 2 ounces gruyère cheese shaved
• 12  kalamata olives pitted
• 1 ounce multigrain bread 
• 8.5 ounce oil-packed sun-dried tomatoes 
• 1 ounce parmigiano-reggiano cheese grated
• 2 inch tomatoes 

Equipment

• food processor
• bowl
• frying pan

Directions

1. Remove 4 sun-dried tomatoes and 2 tablespoons oil from jar. Reserve remaining tomatoes and oil for another use. Set 1 tablespoon oil aside.
2. Combine tomatoes, 1 tablespoon oil, olives, and garlic in a mini food processor; process until mostly smooth, scraping sides of bowl once.
3. Brush one side of each bread slice with remaining 1 tablespoon olive oil.
4. Spread 1 1/2 tablespoons olive mixture on each of 4 bread slices, oil side down. Top each bread slice with 1 tablespoon cheese, 2 tomato slices, and 1/2 ounce Gruyre. Top each with remaining 4 bread slices, oil side up.
5. Heat a skillet over medium-high heat.
6. Add sandwiches to pan.
7. Place a cast-iron or other heavy skillet on top of sandwiches; press gently to flatten sandwiches (leave cast-iron skillet on sandwiches while they cook). Cook 2 minutes on each side or until cheese melts and bread is toasted.