From Inspired Art of Cooking by Karen Peek
¼ – ½ sliced onion
¼ – ½ sliced bell pepper
1-2 Tbsp extra-virgin olive oil
8 slices pumpernickel bread
¼ lb deli-sliced pepperoni
8-16 slices provolone cheese
½- 1 cup Pesto, store- bought or homemade (recipe below)
Turn on Panini/sandwich maker or place non-stick skillet on stovetop over medium heat. In a skillet on stovetop over medium- high heat, sauté onion and pepper slices with olive oil until onion is translucent and/or vegetables are tender.
Spread pesto on one side of each piece of pumpernickel bread. On top of pesto side of 4 slices of bread, layer each one with a couple of pepperoni slices and 1-2 slices provolone cheese. Spoon on onions and bell peppers. Add another couple of slices of pepperoni on top of peppers and onions. Form a sandwich by placing a piece of bread on top, pesto side down. Place in Panini/sandwich maker or skillet. Cook until cheese is melted. If cooking in skillet, flip sandwich halfway through.
1-2 cups firmly packed, fresh basil leaves
½ – 1 cup firmly packed, fresh parsley leaves
2-3 cloves grated/chopped garlic
¼ – ½ cup peanuts/pine nuts
¼ – ⅓ cup grated Parmesan cheese
¼ – ½ cup extra- virgin olive oil
In a food processor combine basil, parsley, garlic, pine nuts/peanuts, lemon zest with the juice from lemon and Parmesan cheese. While processing, pour in extra- virgin olive oil. Add necessary amount of oil to reach desired thickness. Makes roughly ¾ cup.