Recipe: Pizza Panini
Description: This is my take on a Rachael Ray recipe:  Inside Out Pizza Panini.  I don't follow it in it's entirety, if I did I would use the same title.  I have a panini press I have fallen in love with, and this is like my two favorite things in the world (pizza &amp; panini).  I am putting *my* favorite ingredients in this, but just like pizza you can do what you want.  Unlike a lot of these recipes I do not add pizza sauce, I serve it heated on the side for dunking.
Ingredients: [{"text": "1 loaf focaccia bread"}, {"text": "4 ounces thinly sliced fresh mozzarella cheese"}, {"text": "4 ounces thinly sliced provolone cheese"}, {"text": "4 ounces sliced pepperoni (turkey pepperoni may be substituted)"}, {"text": "4 ounces sliced genoa salami"}, {"text": "1 thinly sliced red onion"}, {"text": "1 cup sliced black olives or 1 cup olive salad"}, {"text": "1 cup banana pepper"}, {"text": "1/2 teaspoon dried oregano"}, {"text": "1 small thinly sliced tomatoes"}, {"text": "1 -2 cup shredded lettuce"}, {"text": "red wine vinaigrette, for drizzling (optional)"}, {"text": "olive oil, for drizzling"}, {"text": "your favorite pizza sauce, warmed"}]
Instructions: Cut the focaccia in 4 equal parts, slice each in half like sandwich bread.  
Layer mozzarella, provolone &amp; meats. 
Sprinkle dried oregano on top.
Top with remaining slices of bread.
Preheat panini press or grill pan to medium heat.
Drizzle outside of top and bottom layers of bred with a bit of olive oil.
Place in panini or grill pan.
If using a panini press, heat approximately 5 minutes, or until cheese is melting and there are grill marks on the bread.  If using a grill pan grill 2-3 minutes per side.
Removed from pan or press, to a plate.  Open up sandwich and layer the vegetables, whichever you want, in whatever order you like.  If desired, drizzle with vinaigrette.
Cut in half, serve with pizza sauce, for dipping.
