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© William Meppem

Recipe Summary

total:
45 mins
Yield:
Makes about 40 small sandwiches
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • In a food processor, combine the sun-dried tomatoes with the olives and oregano. Season with pepper and process to a coarse paste.

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  • 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° oven until crisp.

Notes

For an even more flavorful sandwich, brush the bread with the oil from the jar of sundried tomatoes. Strain the oil first through a sieve to remove any small bits that would burn on the griddle.