Two-Cheese Panini With Tomato-Olive Pesto

• 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 white bread
• extra virgin olive oil, for brushing
• 5 slices provolone cheese
• 1/2 lb fresh mozzarella cheese, cut into 1/4-inch slices

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 350u0b0F oven until crisp.

tomato, oilcured black olives, oregano, fresh ground pepper, white bread, extra virgin olive oil, provolone cheese, mozzarella cheese

Taken from www.food.com/recipe/two-cheese-panini-with-tomato-olive-pesto-266362 (may not work)