1. Slice GREENHOUSE peppers into large cut pieces and sauté in olive oil for 5 mins. Set aside.
2. Spread 1 tsp of pesto on each side of the bread.
3. Top the bottom slice with half of the cheese, then layer the peppers and top with remaining cheese. Place other slice of bread on top.
4. Grill on a sprayed panini press or ridged grill pan over medium heat until brown on both sides and cheese has melted.
5. Cut each sandwich in half and serve immediately.