An easy weeknight dinner idea or summer lunch with fresh tomatoes and basil
Heat grill to medium to medium-high heat, around 350º
Wash basil and tomatoes, remove basil stems, thinly slice tomatoes
Thinly slice mozzarella into medallions
Slice ciabatta rolls open, cutting the tops off to form two pieces of "sandwich". Drizzle olive oil lightly inside on each slice.
On the bottom half of the ciabatta roll, layer mozzarella, followed by basil leaves, then top with tomatoes. Sprinkle with salt and drizzle tomatoes with balsamic glaze. Add top of ciabatta roll on top to finalize sandwich assembly.
Spray both sides of the grill with cooking spray and set panini in the center. Close the lid and press. If the top of the clamshell can be manipulated to make the plate parallel to the top of the sandwich, turn it down from an angle so it presses on the sandwich directly.
Depending on your grill and the height of the sandwich will determine cook time. It may take anywhere from 5 to 10 minutes; you can open the grill to check every so often; once the cheese is melty, the basil has started to wilt and the tomato skin starts to wrinkle, remove and enjoy!