• 1 (8.5 oz) jar oil-packed sun-dried tomatoes
• 12 pitted kalamata olives
• 2 garlic cloves
• 8 slices multi-grain bread
• 0.25 cup grated Parmigiano-Reggiano cheese
• 8 slices large tomato
• 2 oz Gruyere cheese, shaved

Remove 4 sun-dried tomatoes and 2 Tbs oil from jar (put the rest away). Set 1 Tbs oil aside. Combine tomatoes, 1 Tbs oil, olives, and garlic in a mini food processor; process until mostly smooth, scraping sides of bowl once.

Brush one side of each bread slice with remaining 1 Tbs olive oil. Spread 1.5 Tbs olive mixture on each of 4 bread slices, oil side down. Top each bread slice with 1 Tbs cheese, 2 tomato slices, and cheese. Top with remaining bread.

Heat skillet over medium-high heat and toast until cheese melts.

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