2tablespoonsgrated pecorino romano or Parmesan cheese
8slicesfontina cheeseor freshly grated
salted butterroom temperature
In a small food processor combine the garlic and herbs. Pulse to chop. While the processor is running slowly stream in the olive oil. Add in the grated cheese and pulse to combine.
Preheat a panini press and butter one side of each slice of bread. Lay one slice (butter side down), top with slices of Fontina and spoon on a few tablespoons of pest and top with the second slice of bread (butter side up). Press down and grill the panini until deep golden and crispy. Slice and devour.