My F&W
quick save (...)

Gruyère Panini with Parsley-Cornichon Tapenade

  • TOTAL TIME: 25 MIN
  • SERVINGS: 6
  • BASIC-EASY
  • FAST
  • VEGETARIAN

The zingy tapenade livens up an otherwise simple grilled cheese sandwich and is also delicious on top of fish or potatoes.

  1. 1 cup flat-leaf parsley leaves
  2. 1/4 cup oil-packed pitted green olives
  3. 8 cornichons
  4. 4 pickled onions or small cocktail onions
  5. 1 tablespoon capers, rinsed
  6. 1 1/2 tablespoons extra-virgin olive oil
  7. Twelve 1/2-inch thick slices of rustic white bread
  8. 6 1/2 ounces Gruyère cheese, shredded (about 2 1/2 cups)
  1. In a food processor, combine the parsley, olives, cornichons, pickled onions, capers and olive oil and process until very finely chopped.
  2. Preheat a grill pan or panini press. Arrange the bread on a work surface and spread 6 of the slices with the tapenade. Top with the Gruyère. Close the sandwiches with the remaining bread and put them on the hot grill pan or panini press. Cook over moderate heat until the bread is toasted and the cheese is melted, about 5 minutes. Transfer the panini to a work surface, cut in half and serve.
YOU MIGHT ALSO LIKE

Ratings

Average Rating

(0)

Comments

Add A Comment

    Add a Comment

    See our terms
    You must be logged in to comment. or
    advertisement
    The Dish
    Receive delicious recipes and smart wine advice 4x per week in this e-newsletter.
    The Wine List Weekly pairing plus best bottles to buy.
    F&W Daily One sensational dish served fresh every day.
    advertisement

    Tune in on Wednesdays at 10PM ET for Top Chef: Boston, the 12th season of Bravo's Emmy-Award winning, hit reality series.

    Already looking forward to next year (June 19-21, 2015)? Relive your favorite moments from the culinary world's most sensational weekend in the Rocky Mountains.