Pepperoni, Mozzarella, Black Olives, and Pesto Panini

• 2 ciabatta rolls
• 2 tablespoons tomato paste
• 2 tablespoons basil pesto (homemade or store-bought)
• 12 pepperoni (small thin slices)
• 10 pitted black olives, sliced
• 8 thinly sliced red onion rings
• 5 ounces fresh buffalo mozzarella, sliced
• vegetable oil, for sauteing and brushing

1. Preheat a Panini grill.
2. Trim the top and bottom off the ciabatta rolls so that they are about 1 inch thick.
3. Slice open length2wise.
4. Spread one half of each sandwich with tomato paste and the other side with pesto.
5. On roll bottoms, layer with pepperoni, followed by olives and onion, finishing with the cheese; cover with roll tops.
6. Brush both sides of the Panini with oil and grill in the preheated Panini press for 3 minutes , or according to the manufacturers instructions.
7. The bread should be golden brown and the filling warmed through.

ciabatta rolls, tomato paste, basil pesto, pepperoni, black olives, red onion, buffalo mozzarella, vegetable oil

Taken from www.food.com/recipe/pepperoni-mozzarella-black-olives-and-pesto-panini-511489 (may not work)