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" Grilled Gruy\u00E8re with Green-Olive Tapenade Ingredients  Green-Olive Tapenade  \u2022 2 cups pitted green olives \u2022 1 clove garlic, coarsely chopped \u2022 2 tbsp. extra virgin olive oil \u2022 1 tsp. chopped fresh oregano \u2022 1 anchovy fillet (optional), chopped \u2022 \u00BC tsp. black pepper  \u2022 4 ciabatta rolls, about 3 by 3 inches \u2022 \u00BD lb. Gruy\u00E8re cheese, cut into 12 (?-inchthick) slices  Directions For the tapenade, combine all ingredients in a food processor and pulse to a spreadable (but not smooth) consistency. Reserve \u00BD cup for this recipe; cover and refrigerate the remainder for another use.  Split the ciabatta rolls in half. Lay one slice of cheese on each of the bottom halves. Spread with about 2 tablespoons tapenade. Cover each with 2 more slices of cheese and set on the top halves.  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 "^^<http://www.w3.org/2001/XMLSchema#string>
<http://www.elledecor.com/life-culture/food-drink/a1964/grilled-gruyere-green-olive-tapenade-recipe-a-57152/>