This decadent sandwich is perfect for a weeknight dinner when paired with a crisp salad. While I usually serve this as a meatless meal, thinly sliced Italian cured meats such as salami, pepperoni, or capicola would be delicious additions and would certainly satisfy the carnivores in your life.
4 ciabatta rolls
8 oz fresh mozzarella cheese, sliced, or more to taste
4 slices Provolone Cheese, or more to taste
Olive oil, for brushing the bread
1. Slice each ciabatta roll horizontally. Lightly paint the exterior of each roll with olive oil using a pastry brush.
2. Using a knife, spread the Roasted Tomato & Garlic Spread in a thick layer on the cut-side of the bottom half of a roll.
3. Spoon a couple of tablespoons of pesto onto the cut-side of the top half of the roll.
4. Place 1 slice of provolone cheese on top of the Roasted Tomato & Garlic Spread. Place slices of mozzarella on top of the provolone. Top with the pesto-spread lid.
5. Repeat this process with the remaining ciabatta rolls.
6. Meanwhile, heat a panini press, grill pan, or skillet to medium-high heat. If you are using a panini press, place the sandwiches (1 or 2 at a time) on the press and bring the lid down on top, applying pressure as needed. Cook until the cheese has melted and the bread has a golden-brown crust, about 4 to 5 minutes total. If you are using a grill pan or skillet, place the sandwiches on the hot surface (as many as you are capable of fitting), then put a heavy object such as bricks or a cast iron skillet, wrapped in foil, on top to press them down. Cook them for 2 to 2-and-a-half minutes per side, until the cheese is melted and the exterior is golden brown.
7. Serve immediately with a salad on the side.
🍅 Cooking times may vary based on your heat source. Monitor the sandwiches throughout the cooking process.