A Top Puerto Rican Chef Shares the Secret to Truly Satisfying Recipes - WSJ

Make the pesto: In a food processor, combine basil, pine nuts and garlic and process until finely minced. With motor running, slowly add olive oil and process until smooth. Add 8 ounces grated Parmigiano Reggiano and pulse until evenly blended.Assemble the panini: Cut off round edges from tortillas to make 4 large, square tortillas. Place a tortilla on a flat surface. Picture the tortilla divided into quarters. On the upper right quarter, arrange 1 ounce pepperoni. Top with 1 ounce fontina and 1 ounce shredded Parmigiano Reggiano. Spread 1 tablespoon pesto on upper left quarter.Fold bottom half of tortilla over top half to form a rectangle. Repeat layering of pepperoni and cheese on one half and pesto on the other.Fold pesto side over pepperoni and cheese to close and form a square, four-layered panino. Repeat with remaining tortillas, pepperoni, cheese and pesto.Brush all panini with melted butter. Set a skillet over medium heat. Place 1 panino in skillet, press down on it with a spatula and toast 2 minutes. Flip, and toast 2 more minutes more. (Alternatively, place tortillas in a panini press for 4 minutes.) Transfer to a platter and repeat with remaining panini.Cut panini in half. Spread additional pesto on top of each one, drizzle with honey and serve.