Italian BLT Ciabatta

Serves 4
  • 1/3 cup shredded Parmesan cheese
  • 1/2 cup mayonnaise
  • 4 (7") ciabatta rolls, sliced horizontally
  • 12 slices Genoa salami
  • 4 slices Provolone cheese, cut in half
  • - fresh basil leaves
  • 1 (6.5 oz.) jar Bella Sun Luci Sun Dried Tomato Halves, drained, blotted
  • 1 (8 oz.) pkg. smoked bacon coated in black pepper, cooked, drained
  • - Kowalski's Extra Virgin Olive Oil

In small bowl, combine Parmesan and mayonnaise; spread on cut surfaces of ciabatta rolls. Divide ingredients among bottoms of each ciabatta roll in order given; place tops of ciabatta rolls over ingredients. Lightly brush outside of ciabatta rolls with olive oil; grill on Panini Grill or George Foreman Grill until cheese is melted and rolls are lightly browned (4-5 min.). Cut in half on the diagonal. Serve immediately.