Pizza Panini

This is my take on a Rachael Ray recipe: Inside Out Pizza Panini. I don't follow it in it's entirety, if I did I would use the same title. I have a panini press I have fallen in love with, and this is like my two favorite things in the world (pizza & panini). I am putting *my* favorite ingredients in this, but just like pizza you can do what you want. Unlike a lot of these recipes I do not add pizza sauce, I serve it heated on the side for dunking.

• Ready In: 25 mins
• Serves: 4
• Yields: 4 sandwiches

Ingredients

• 1  loaf focaccia bread
• 4  ounces  thinly sliced fresh mozzarella cheese
• 4  ounces  thinly sliced provolone cheese
• 4  ounces  sliced  pepperoni (turkey pepperoni may be substituted)
• 4  ounces  sliced  genoa salami
• 1  thinly sliced red onion
• 1  cup  sliced black olives or 1  cup  olive salad
• 1  cup banana pepper
• 1⁄2 teaspoon dried oregano
• 1  small  thinly sliced tomatoes
• 1 -2  cup  shredded lettuce
•  red wine vinaigrette, for drizzling (optional)
•  olive oil, for drizzling
•  your favorite  pizza sauce, warmed

Directions

1. Cut the focaccia in 4 equal parts, slice each in half like sandwich bread.
2. Layer mozzarella, provolone & meats.
3. Sprinkle dried oregano on top.
4. Top with remaining slices of bread.
5. Preheat panini press or grill pan to medium heat.
6. Drizzle outside of top and bottom layers of bred with a bit of olive oil.
7. Place in panini or grill pan.
8. If using a panini press, heat approximately 5 minutes, or until cheese is melting and there are grill marks on the bread. If using a grill pan grill 2-3 minutes per side.
9. Removed from pan or press, to a plate. Open up sandwich and layer the vegetables, whichever you want, in whatever order you like. If desired, drizzle with vinaigrette.
10. Cut in half, serve with pizza sauce, for dipping.