Genoa & Toscano Paninis; Aromi & Pesto Sauces

Genoa Panini

Ingredients:
2 slices french bread buttered on one side
2 slices ham (honey or baked)
2 slices genoa salami
2 slices provolone cheese
6 sliced roma tomatoes
2 tablespoons diced or sliced red onion
1 large piece romaine leaf lettuce
2 tablespoons aromi sauce

Preparation:
Place meat on one side of bread, then add 1 slice of provolone cheese.  Add tomatoes, red onion, romaine lettuce, and drizzle with aromi sauce.  Add last slice of provolone, put sandwich together, and grill for 3 to 4 minutes.

Toscano Panini

Ingredients:
2 slices french bread buttered on one side
2 slices provolone cheese
6 sliced roma tomatoes
6 sliced fresh mushrooms
2 tablespoons diced or sliced red onion
2 roasted red peppers
1 canned artichoke heart
1 large piece romaine leaf lettuce
3 sliced fresh basil leaves
4 tablespoons pesto sauce
2 tablespoons aromi sauce

Preparation:
Place a slice of provolone cheese on french bread, then start adding all the vegetables.  Drizzle aromi sauce over vegetables.  Place large leaf of romaine lettuce across vegetable, then top with other slice of provolone cheese.  Put sandwich together with pesto sauce on the bread, then grill for 3 to 4 minutes.

Aromi Sauce

Ingredients:
1 cup olive oil
1 tablespoon italian seasoning
1/2 teaspoon basil seasoning
1/2 teaspoon oregano

Preparation:
Put ingredients in bottle with lid and shake until all seasoning is finely mixed with olive oil, then serve.

Pesto Sauce

Ingredients:
1 cup fresh basil leaves
1/2 cup pine nuts (toasted)
4 cloves garlic (minced)
1/2 cup parmesan cheese (grated)
1&1/3 cup olive oil

Preparation:
Add basil to food processor and chop finely.  Add pine nuts, garlic, parmesan cheese, and add olive oil with machine running.  Let go for about two minutes, and serve.