Prepare the bread: Slice the ciabatta roll horizontally and open it like a book. If using two slices, lay them flat. Lightly brush or spray the outside faces with the 1 tsp olive oil—this promotes even browning and a crisp, golden crust when grilled.

Dry the roasted red peppers: Drain the jarred roasted red peppers and pat them dry with paper towels. Removing excess moisture prevents a soggy sandwich and lets the bread crisp properly.

Warm the turkey (optional but recommended): Lay the 3 oz (85 g) sliced turkey on a microwave-safe plate and warm for 15–20 seconds, or place in a warm skillet for 30 seconds per side. Gently warming removes refrigerator chill so the mozzarella melts evenly and the sandwich feels fresher.

Build the sandwich: On the bottom half of the ciabatta, spread 1 tbsp basil pesto in a thin, even layer—this flavors every bite without overwhelming the other elements. Arrange the warmed turkey slices in a single layer, then top with the sliced fresh mozzarella (1 oz). Finish with the drained roasted red peppers and a small handful of arugula. Season lightly with a pinch of salt and a twist of freshly ground black pepper.

Close and compress: Place the top half of the ciabatta on the sandwich and press down gently to compact the layers. Compressing removes large air pockets so the panini presses evenly and heat transfers to melt the cheese.

Preheat your grill or skillet: Heat a panini press to medium-high (about 375°F / 190°C). If you don't have a press, heat a heavy skillet over medium-high and have a second heavy pan or foil-wrapped brick ready to press. Preheating ensures rapid crust formation and prevents the bread from drying out while waiting for the cheese to melt.

Grill the panini: Place the sandwich in the press (or skillet), grill for about 3–4 minutes with the press down, until the bread is deeply golden and the mozzarella starts to melt. If using a skillet method, grill the sandwich in the hot skillet for 2–3 minutes, then place the weighted pan on top and reduce heat to medium-low for another 2–3 minutes. The lower heat after initial sear lets the cheese melt through without burning the bread.

Rest and slice: Remove the panini and let it rest for 1 minute—this helps the cheese set slightly so it won’t run out when cut. Slice the sandwich on the diagonal for attractive plating and easier handling.

Taste and finish: If desired, finish with a tiny drizzle of extra virgin olive oil or a few fresh basil leaves. Serve immediately so you enjoy the contrast of crisp bread, melted mozzarella and the bright pesto-roasted pepper flavors.