A delightful panini recipe featuring a savory sun-dried tomato spread and a blend of cheeses, perfect for a quick and satisfying meal.
In a food processor, combine the sun-dried tomatoes, black olives, oregano, and black pepper. Blend until a coarse paste forms.
For a smoother spread, add a bit more olive oil while blending.
Lightly brush one side of each bread slice with olive oil and place them oiled side down on a baking sheet.
Ensure the bread is evenly coated with oil for a uniform golden crust.
Spread a generous layer of the tomato-olive mixture on half of the bread slices.
Spread evenly to ensure every bite is flavorful.
Top the spread with a slice of provolone and a slice of mozzarella cheese.
Layer the cheeses for a perfect melt.
Close the sandwiches with the remaining bread slices, oiled side up.
Press gently to secure the sandwich.
Heat a griddle over medium-high heat. Place the sandwiches on the griddle and cook until golden brown on one side, about 2 minutes.
Use a spatula to check the underside for doneness.
Flip the sandwiches and cook the other side until golden and the cheese is melted, about 2 more minutes.
Press lightly with the spatula for even cooking.
Transfer the sandwiches to a wire rack to cool slightly before serving.
Cooling on a wire rack prevents sogginess.
Cut the sandwiches into desired shapes and serve warm.
Serve with a side of fresh salad or soup for a complete meal.
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