Pesto, Fontina and Tomato Panini

• gourmet bread of choice, such as ciabatta--we used asiago
• 2 tbsp olive oil
• 1/2 cup basil pesto
• gourmet cheese of choice, we used fontina
• 1 medium tomato, cut into 8 thin slices
• fresh basil leaves
• seasonings of choice, such as salt and pepper--(we chose an organic home-crafted sea salt blend that I found at the craft fair at our recent Water Festival)
• Other sandwich alternatives, roasted red peppers, black olives, herbed cream cheese

Slice bread (if not presliced) at an angle. Spread pesto on oneside, drizzle olive oil and seasoning on the other. Assemble the other ingredients. Grill or press your paninis til toasted nicely. I use a cast iron grill pan and a cast iron grill press. ***please note, J was practically drooling over these---they were THAT delishh. His words, "restaurants can't even TOUCH this one:D" And here you hae it folks, a vegetarian sandwich WINNER!!