Grilled Marinated Artichoke Heart, Ham, and Provolone Panini

• 12 cup extra-virgin olive oil, divided
• 2 tablespoons balsamic vinegar
• 2 teaspoons minced fresh oregano leaves or 1 teaspoon dried oregano
• 1 12 teaspoons minced garlic
• 12 teaspoon salt
• 14 teaspoon fresh ground black pepper
• 12 slices ciabatta or 12 slices other rustic italian white bread, thinly sliced
• 6 ounces thinly sliced provolone cheese
• 1 (6 ounce) jar marinated artichoke hearts, drained and sliced
• 2 ounces thinly sliced genoa salami

1. Directions.
2. Whisk 6 tablespoons of the olive oil, vinegar, oregano, garlic, salt, and pepper in a small bowl to blend.
3. Arrange the slices of bread on a flat work surface and, using a brush, divide the vinaigrette equally among 1 side of each slice.
4. Divide the provolone equally among the bread slices.
5. Top 6 of the slices of bread equally with the sliced artichoke hearts and sliced genoa salami and then place the remaining 6 slices on top.
6. Brush the outsides of each sandwich with some of the remaining 2 tablespoons of olive oil.
7. Heat a grill, large skillet or grill pan over medium heat.
8. Add the sandwiches and cook until the bread is golden brown and the cheese is melted, pressing occasionally to compact with a large spatula or the bottom of a heavy small saucepan, about 4 to 5 minutes per side.
9. Remove the sandwiches from the grill, cut in half and serve.

extravirgin olive oil, balsamic vinegar, oregano, garlic, salt, ground black pepper, italian white bread, provolone cheese, hearts, genoa salami

Taken from www.food.com/recipe/grilled-marinated-artichoke-heart-ham-and-provolone-panini-426867 (may not work)