Panini Sandwiches with Gruyere and Olive Tapenade

This is another Cooking Light find.  It was outstanding!  I used a panini press to grill the sandwiches, but you can achieve a similar result a couple of different ways.  You could cook them on a grill over medium heat.  Place a cast iron pan or another heavy skillet on top while cooking.  Cook on each side for about 2 minutes or until golden brown.  Alternately you could grill them as you would a grilled cheese on the stovetop over medium-high heat, using the same method described above.  Enjoy!!

3-4 sun-dried tomatoes, in oil
12 pitted kalamata olives
2 cloves garlic
1-2 tbsp oil from the tomatoes, or olive oil
8-1/4 inch thick slices of focaccia or other hearty bread
1/4 C freshly grated parmesan cheese
2 oz gruyere cheese, grated (you could substitute your favorite cheese - havarti and fontina would melt nicely)
8 slices tomato

To make the tapenade, combine the first 4 ingredients in a food processor and mix until smooth.  Brush one side of each bread slice with the tapenade.  Top half the slices with the cheese and tomato.  Place the remaining slices on top and grill as described above.