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Categories:
tomato oil-cured black olives oregano fresh ground pepper white bread extra-virgin olive oil Provolone cheese Mozzarella cheese
Viewed: 33 - Published at: 7 years agoIngredients
- 1/3 cup drained sun-dried tomato packed in oil, coarsely chopped
- 3 tablespoons oil-cured black olives, pitted and coarsely chopped
- 1/2 teaspoon dried oregano
- fresh ground pepper
- 10 slices white bread
- extra virgin olive oil, for brushing
- 5 slices provolone cheese
- 1/2 lb fresh mozzarella cheese, cut into 1/4-inch slices
Method
- 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.
