Two-Cheese Panini With Tomato-Olive Pesto

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2/3 cup drained oil-packed sun-dried tomatoes, coarsely chopped

1/3 cup oil-cured black olives, pitted and coarsely chopped

1 teaspoon dried oregano

Freshly ground pepper

1 pullman loaf (20 slices) of white bread

Extra-virgin olive oil, for brushing

10 thin slices provolone cheese

1 pound fresh mozzarella, cut into 1/4-inch slices

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