This is a great any-season sandwich. In the summer, you could also add heirloom tomatoes. In the winter, you could add any roasted vegetables. You can store remaining tapenade in the refrigerator for about a week.
Makes 2 Sandwiches
1/2 pound pitted, mixed olives
1 tablespoon finely minced shallot
1 tablespoon minced flat-leaf parsley
1 teaspoon finely minced garlic
1 teaspoon anchovy paste, optional
1 teaspoon fresh thyme leaves, or 1/4 teaspoon dried
2 tablespoons extra virgin olive oil
1 tablespoon Balsamic vinegar
4 slices crusty Italian loaf or sourdough
Softened butter for bread
2 ounces grated Fontina
2 ounces grated Gruyere
2 ounces grated Asiago
4 slices prosciutto
1 cup arugula leaves
Place olives, shallot, parsley, garlic, and anchovy paste if using, in a food processor or blender. Pulse until finely chopped, but not pulverized. Transfer to a bowl and stir in olive oil and vinegar.
Lightly butter one side of each piece of bread. Spread other side of two pieces with tapenade to taste. Top with half of the cheese and two slices prosciutto. Top with remaining, arugula leaves, cheese and other piece of bread. Cook, covered, over medium heat until golden brown and warmed through.