Two Cheese Panini With Tomato Olive Pesto Food

TWO-CHEESE PANINI WITH TOMATO-OLIVE PESTO

Steps:

• 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.

TURKEY PANINI WITH SUN-DRIED TOMATO PESTO

Steps:

• Pesto:.
• Toss pine nuts with canola oil. Add to saucepan, and toast for 5 minutes over moderate heat.
• Add toasted pine nuts, sun-dried tomatoes,.
• balsamic vinegar, capers, garlic, shallot, and basil to a food processor. Puree.
• Stream in olive oil until spread is the desired consistency, about 1 1/2 tablespoons.
• Add cayenne pepper and salt to taste.
• Sandwiches:.
• Cut ciabatta loaf into four equal pieces; then cut each piece in half lengthwise.
• Brush crust side of each with olive oil.
• Spread 1/4 of the sun-dried tomato pesto on one side of four bread slices.
• Top with 1/4 of the olives, 1/4 of the grated cheese, 2 slices turkey, 2 spinach leaves, and other bread slice.
• Heat 1 tablespoon olive oil in a grill pan over medium heat. Add 1-2 sandwiches and place a heavy pan on top of it to press it down.
• Grill for 3 minutes, pressing down occasionally, then turn over and continue cooking until the bread is toasted, about 2 minutes more.
• Grill the remaining sandwiches.

BRIE, PESTO, AND TOMATO PANINI

Steps:

• Slice the Italian bread in half, vertically.
• Drizzle insides well with the olive oil and slightly on the outsides.
• Slather the pesto on the insides and cover with the tomato slices.
• Season with salt and pepper to taste then pile on the brie chunks or slices and cover with the top piece of the bread.
• Heat the panini pan of frying pan and add the sandwich.
• If you're using a frying pan be sure to use a weight to smush the sandwich while it heats.
• Flip the sandwich when the bread starts to brown.
• The panini is done when both sides are golden brown and the cheese starts to ooze!
• Remove from heat and cut into appetizer sized portions.