📖 Instructions

1. First, gather your ingredients. Make sure your salami is sliced thin, your roasted red peppers are drained (if using jarred ones), and your provolone is nice and sliceable. You know, the important stuff.
2. Next, get that skillet nice and hot. We're talking medium-high heat. Add a drizzle of olive oil to prevent sticking. That's a pro-tip right there.
3. Now, for the magic: take a slice of your crusty Italian bread, place it in the hot skillet, and toast it lightly on both sides. Don't burn it—we’re aiming for a golden-brown deliciousness, not charcoal.
4. Spread a thin layer of pesto on one side of each toasted bread slice. Pesto is your friend here; it adds a wonderful herby punch.
5. Time to layer! On one of your pesto-slathered slices of bread, add a layer of salami, followed by a generous layer of roasted red peppers. Top it all off with some slices of provolone cheese—make sure it's covering most of the salami and peppers.
6. Carefully place the other pesto-smeared bread slice on top, creating your panini sandwich. Now, use your spatula to gently press down on the sandwich.
7. Cook that panini! Let it cook for about 2-3 minutes per side, or until the bread is golden brown and crispy and the cheese is completely melted and gooey. You want that perfect cheese pull!
8. If using a panini press, follow the manufacturer's instructions. If you're just using a skillet, you might need to gently press down on the panini with a spatula to ensure even cooking and a nice, compressed panini.
9. Once cooked, remove the panini from the skillet or press, let it rest for about a minute to let things firm up slightly, then slice it in half (diagonally, it looks fancy that way).
10. Serve immediately and enjoy! That spicy, cheesy, delicious goodness awaits!