1. Slice open the ciabatta rolls. Set them in a row to assemble the panini.
2. Spread 1 Tbsp. pesto on one half of the roll and 1 Tbsp. bruschetta on the other half.
3. Layer 2 1/2 slices of pork and 1 slice of cheese on the pesto half. Place top halves on top of the cheese and spray both sides of the roll with cooking spray.
4. There are three methods for cooking the panini. Use a sandwich or panini press according to manufacturer's instructions. The sandwich will flatten slightly, the bread will crisp up and the cheese will begin to melt. Alternatively, use a grill pan. Weigh down the panini with a brick wrapped in foil or a steak press. Heat the grill pan over medium heat and cook for 4 to 6 minutes per side. Third option: use a large nonstick skillet over medium heat. Place sandwiches in skillet (you may need to cook in 2 batches). Place a sheet of foil over the panini and top with a second skillet or large pot that will fit within the bottom skillet. Place 2 or 3 soup cans in the second skillet to weigh it down and cook for 4 minutes. Lift the top skillet, turn the sandwiches, return top skillet, and cook an additional 4 to 6 minutes until cheese is melted. Transfer to a plate or work surface.
5. Let panini cool a few minutes, then cut in half. Wrap in foil for easy eating on the go. Serve warm, at room temperature, or chilled.
Source: Hannaford fresh Magazine, September - October 2014