Two-Cheese Panini With Tomato-Olive Pesto

Total Time
Prep 20 mins
Cook 10 mins

This is a Tom Colicchio recipe (Wichcraft) that I cut in half, but once you make the pesto, it's easy to make 1 or 20. (I still don't see how they get 20 out of it--lol)

Ingredients Nutrition


  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.
Most Helpful

Easy & delicious. I love when simple ingredients combine into somnething special. I used the panini maker & used olive oil cooking spray. Paired with Spicy Orange Salad, Moroccan Style and made for ZWT6.

Susie D July 02, 2010

Excellent Panini for lunch with friends. I will have this one again!

Debbera August 24, 2009

This was part of our panini party. I spread out lots of ingredients and posted the recipes nearby. This was a perfect choice for vegetarians. Also added a little fresh basil. Yummo!

Leggy Peggy June 28, 2008