Categories: lunch, panini, sandwich

Ingredients

• 8 thick slices sandwich bread
• Olive oil, for brushing
• 3/4 pound fresh mozzarella, cut into 1/4-inch-thick slices
• Coarse salt and ground pepper
• Store-bought pesto
• Store-bought tapenade
• 1 jar roasted red peppers, (12 ounce) drained and patted dry

Directions

1. Lightly brush sandwich bread with olive oil; turn slices, oiled sides down. Top half the bread with half the cheese; season with salt and pepper. Spread pesto or tapenade over cheese, then top with peppers and remaining cheese and bread.
2. Heat a large grill pan or skillet over medium heat. Place sandwiches in pan (work in batches, if needed); weight with a heavy skillet. Cook over medium-low heat, pressing down firmly with skillet, until bread is golden and cheese is melted, 6 to 8 minutes per side. Serve warm.

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