Estate Comforts
Avocado and Gruyere Panini with Olive Tapenade
The Strategy:
A sophisticated, Mediterranean-inspired assembly that elevates the traditional grilled cheese to an incredibly elegant standard. The assertive, briny depth of the homemade Niçoise olive tapenade provides a stunning counterpoint to the rich, buttery avocado and the nutty, profoundly satisfying melt of the Gruyère.
Ingredients
- 2 to 3 medium anchovies
- 1 garlic clove, peeled
- zest from 1 large lemon, about 1 tablespoon
- juice from 1 large lemon, about 3 tablespoons
- 10 to 12 Niçoise olives, pitted
- 1 tablespoon capers, rinsed
- 2 tablespoons fresh basil, chopped
- 1⁄4 cup olive oil
- 1⁄2 teaspoon kosher salt
- 1⁄2 teaspoon coarse black pepper
- 8 thick slices sourdough bread
- 8 ounces gruyere cheese, grated, about 2 cups
- 2 large avocados, pitted, peeled, and sliced, about 2 cups
- 1 (7-ounce) jar sun-dried tomatoes in oil, drained, sliced lengthwise into strips
- 1 bunch watercress, washed, dried, stems removed, about 2 cups
Instructions
- Place anchovy fillets, garlic, lemon zest and juice, olives, capers, and basil into a food processor. Pulse to combine.
- With the machine running, slowly pour in olive oil until smooth.
- Season with salt and freshly ground pepper.
- Store tapenade in an airtight container in the refrigerator for up to two weeks.
- Lay the bread slices on a cutting board. Spread each slice with tapenade.
- Cover four of the bread slices with the cheese. Layer each with avocado, sun-dried tomato, and watercress. Cover with the remaining four bread slices, tapenade side down.
- Place the sandwiches into the panini press and close the top to smash the sandwich together.
- Cook until the bread is golden, and the cheese is melting, about 6 to 8 minutes.
Thing to Note:
Do not be afraid of the anchovies in the tapenade. They will not make the sandwich taste "fishy." Instead, they dissolve entirely into the olive mixture, providing an essential, deeply savory umami backbone that elevates the entire flavor profile of the panini.
The full recipe lives in the Vault
Ingredients, step-by-step method, and every chef-tested detail are reserved for members of the Estate Registry.
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The Heart of the Table
This is not your average lunch. By introducing a homemade, aggressively flavorful tapenade against the velvet richness of avocado and melted Gruyère, you create a complex, highly textured sandwich that feels less like a quick meal and more like a carefully curated dining experience. It brings the bright, sun-drenched flavors of the Mediterranean straight into your kitchen.
Neighborly Grace
- THE PRESENTATION: Slice the sandwich sharply on the bias and stack the halves so the vibrant green avocado and deep red sun-dried tomatoes are prominently displayed. Serve outdoors if possible, on dark ceramic plates that allow the golden crust of the sourdough to truly stand out.
- THE POUR: A crisp, highly acidic Sauvignon Blanc or a dry, chilled Rosé. The sharp citrus notes in the wine will perfectly mirror the lemon in the tapenade and cut directly through the heavy richness of the Gruyère cheese.
- THE VIBE: Bright, chic, and relaxed. This is the ideal centerpiece for a long, languid weekend lunch on the terrace with your closest friends.
