Two-cheese Panini With Tomato-olive Pesto

Total Time: 30 mins Preparation Time: 20 mins Cook Time: 10 mins

Ingredients

• 1/3 cup drained sun-dried tomato packed in oil, coarsely chopped
• 3 tablespoons oil-cured black olives, pitted and coarsely chopped
• 1/2 teaspoon dried oregano
• fresh ground pepper
• 10 slices bread
• extra virgin olive oil, for brushing
• 5 slices provolone cheese
• 1/2 lb fresh mozzarella cheese, cut into 1/4-inch slices

Recipe

• 1 in a food processor, combine the sun-dried tomatoes with the olives and oregano. season with pepper and process to a coarse paste.
• 2 lightly brush 1 side of each slice of bread with olive oil and set on a large baking sheet, oiled side down. top half of the bread with the provolone, spread each slice with 1 tablespoon of the tomato-olive pesto and top with the mozzarella. close the sandwiches with the remaining bread, oiled side up.
• 3 heat a griddle or a very large skillet. arrange 3 or 4 sandwiches on the griddle and top with a cast-iron skillet: do not press the pan down. cook the sandwiches over moderately high heat until golden on the bottom, about 2 minutes. flip the sandwiches and cook until browned and the cheese is melted, about 2 minutes longer. transfer to a wire rack to cool. repeat with the remaining sandwiches.
• 4 cut the crusts off the sandwiches, then cut into triangles and serve.
• 5 make ahead the panini can be prepared through step 3 and stored on a wire rack at room temperature for up to 6 hours. reheat on a baking sheet in a 350°f oven until crisp.