Two-Cheese Panini with Tomato-Olive Pesto

• MAKE-AHEAD
• VEGETARIAN

Ingredients

1. 2/3 cup drained oil-packed sun-dried tomatoes, coarsely chopped
2. 1/3 cup oil-cured black olives, pitted and coarsely chopped
3. 1 teaspoon dried oregano
4. Freshly ground pepper
5. 1 pullman loaf (20 slices) of white bread
6. Extra-virgin olive oil, for brushing
7. 10 thin slices provolone cheese
8. 1 pound fresh mozzarella, cut into 1/4-inch slices

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.