Ingredients
1 loaf ciabatta, halved horizontally and then crosswise
1 small jar pesto
Thinly sliced prosciutto
Mozzarella and fontina cheeses, sliced
1 small jar tapenade
1 medium jar roasted red and yellow peppers
Extra-virgin olive oil, for brushing
Preparation
Preheat oven to 200 degrees. Spread a ciabatta half with some pesto, and layer with prosciutto and mozzarella. Spread some tapenade on other half; layer with peppers and fontina. Cover with remaining bread.
Heat a griddle or cast-iron skillet over medium-low heat. Brush bread with oil. Place a sandwich in skillet; weigh down with another skillet. Cook until golden brown on first side, 3 to 4 minutes; flip, and cook until other side is golden and cheese has melted, 3 to 4 minutes more.
Transfer to a baking sheet; keep warm in oven while grilling other sandwich. Cut each half into pieces. Serve immediately.
