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)
- 78.07 ml drained sun-dried tomato packed in oil, coarsely chopped
- 44.37 ml oil-cured black olives, pitted and coarsely chopped
- 2.46 ml dried oregano
- fresh ground pepper
- 10 slice white bread
- extra virgin olive oil, for brushing
- 5 slice provolone cheese
- 226.79 g fresh mozzarella cheese, cut into 1/4-inch slices
- In a food processor, combine the sun-dried tomatoes with the olives and oregano. Season with pepper and process to a coarse paste.
- 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.
- 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.
- Cut the crusts off the sandwiches, then cut into triangles and serve.
- 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.
Easy & delicious. I love when simple ingredients combine into somnething special. I used the panini maker & used olive oil cooking spray. Paired with Recipe #420506 and made for ZWT6.
Excellent Panini for lunch with friends. I will have this one again!
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!