Mozzarella and Provolone with Roasted Tomatoes and Black Olives

• 8 ounces fresh mozzarella, thinly sliced
• 8 slices country bread
• 4 tablespoons Roasted Tomatoes (page 195), chopped
• 4 tablespoons pitted and chopped Nicoise olives
• 1/2 teaspoon dried Sicilian oregano
• 4 slices aged provolone

1. Preheat a sandwich press according to the manufacturers specifications (see Note, page 96).
2. Divide the mozzarella among 4 bread slices.
3. Spread the tomatoes and the olives evenly over the mozzarella.
4. Sprinkle with the oregano and top with the provolone.
5. Close the sandwiches with the remaining bread slices and place in the sandwich press (no need to butter the press or the bread).
6. Close the lid and apply slight pressure.
7. Cook without disturbing for 5 to 8 minutes.
8. Open the press and check for color and temperature: The cheese should be melted and the bread golden.
9. If the bread is sticking to the press, allow it to cook for a bit longer and it will unstick itself.
10. If the press seems to generate more heat on the bottom, flip the sandwich halfway through to ensure even cooking (making sure the ridges in the bread line up).
11. Once cooked, remove, cut into halves, and serve.

mozzarella, country bread, tomatoes, nicoise olives, oregano, aged provolone

Taken from www.epicurious.com/recipes/food/views/mozzarella-and-provolone-with-roasted-tomatoes-and-black-olives-377004 (may not work)