The Urban Vegetarian host Desiree Nielsen has all the trendy tips for food enthusiasts looking to add more nutrients to their meals. Looking to sneak more veggies into your diet? Desiree has all the tricks! Check out this ultimate grilled cheese sandwich recipe that combines briny and satisfying olive tapenade with tangy and savoury gruyere.
Yield: 4 servings, with extra tapenade
Ingredients:
1 cup (240 ml) Kalamata olives
1 cup (240 ml) green olives
2 tablespoons (30 ml) capers
1 clove garlic, chopped
2 tablespoons (30 ml) extra-virgin olive oil
1 tablespoon (15 ml) lemon juice
1 teaspoon (5 ml) chopped fresh oregano
¼ teaspoon (1.25 ml) black pepper
Butter, for the sandwiches
8 slices thick white bread
4 slices Gruyere cheese
Method:
In the bowl of a food processor, combine Kalamata and green olives, capers, olive oil, lemon juice, garlic, oregano, and black pepper, then blitz until it becomes a spread.
Lay out four slices of bread and spread with tapenade, reserving the remainder for another use.
Top with slices of Gruyere and remaining bread.
Melt butter in a skillet over medium-low heat, swirling the pan to coat bottom.
Add sandwiches to hot pan (1 or 2 at a time, depending on your pan) and press down gently. Cook until one side is browned, about 4 minutes.
Add more butter if needed and carefully flip your sandwiches, cooking until the second sides are browned and the cheese has melted, about 4 minutes.
Serve hot.
Enjoy!
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