Prosciutto and Pesto Panini

INGREDIENTS

• 1 10-ounce loaf ciabatta, halved horizontally and soft interior removed
• 1/3 cup
• 1/3 pound Prosciutto de Parma, thinly sliced
• , optional Tapenade
• 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
• Coarse salt
• Freshly ground pepper