Make a basil olive oil with, well, basil, olive oil, kosher salt, and garlic. It needs to be fairly thin but still full of basil. I do this in a blender or food processor if I'm making a bigger batch.
Cut ciabatta, drizzle both halves with the oil and start piling on:
water-packed mozzarella (drizzled with some of the same oil)
grilled and thickly sliced portabella mushrooms
roasted red peppers
chopped kalamata olives
layer of prosciutto
Place in panini maker and cook until crunchy on outside.
It "don't get no better"!!
You can use the same ingredients as above (I usually minus the mushrooms for this) and make a GREAT salad and use the basil oil as a dressing.
Keep the basil oil in the refrigerator and use within a week or two.
This salad and beer can chicken is a staple meal for us in the summer. The next day I always have left-over salad to make this sandwich. You can VERY easily leave off the mushrooms if you don't want to mess with them, or don't like them. The key for me is an ample amount of the mesclun mix.