Two Cheese Panini with Tomato Olive Pesto
Ingredients
- 2/3 cup drained oil-packed sun-dried tomatoes, coarsely chopped
- 1/3 cup oil-cured black olives, pitted and coarsely chopped
- 1 teaspoon dried oregano
- Freshly ground pepper
- 1 pullman loaf (20 slices) of white bread
- Extra-virgin olive oil, for brushing
- 10 thin slices provolone cheese
- 1 pound fresh mozzarella, cut into 1/4-inch slices
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