8 sun-dried tomatoes, packed in oil and drained
¾ cup Kalamata olives, pitted
1 garlic clove, minced
2 tablespoons olive oil
8 slices multigrain bread

To make the tapenade:

Place sun-dried tomatoes, olives and garlic in a food processor and pulse until a paste forms. Add olive oil and pulse until combined. Add more oil if need to get to desired consistency.

To make sandwich:

Preheat skillet over medium to medium low heat.
Spread a thick layer of tapenade on a slice of bread. Top with ¾ ounce sliced Gruyere. Continue the layers with 2 Tomato slices and finish with 2 pieces of cheddar. Top with other slice of bread. Spread butter on the top of the bread and then place butter side down in skillet.
Spread butter on top of bread in pan and cook for 3 minutes or until bread is lightly browned. Flip and cook for additional 3 minutes or until bread is browned. Repeat process for remaining sandwiches.
Slice and serve immediately.

8 slices large tomato
3 ounces Gruyère cheese, shaved
8 slices sharp cheddar cheese
Soft butter to spread on outside slices of bread for grilling