1 roasted red bell pepper, roasted, peeled, seeded, and cut into strips
1/4 pound fontina cheese, thinly sliced
1/2 cup baby arugula or basil, optional
Extra-virgin olive oil
Freshly ground pepper
Preheat a grill pan over medium-high heat or a panini press.
Spread one cut side of ciabatta with the pesto and the other with olive oil. Layer one side of ciabatta with prosciutto, tapenade, if desired, red pepper, and arugula or basil, if desired; top with cheese. Drizzle with olive oil and season with salt and pepper. Top with remaining bread.
Brush top and bottom of the sandwich with olive oil. Place on grill pan and weight top of sandwich with a heavy skillet or a foil-wrapped brick. If using a panini press grill according to manufacturer's instructions. Grill 3 to 4 minutes on first side, turn, weight down, and continue cooking until sandwich is golden and cheese is melted, 3 to 4 minutes.
Cut sandwich into quarters. Serve immediately.
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