Instructions: For the Pesto: In a food processor, combine the oil, cheese, pine nuts, and butter. Process until smooth. Add basil, and pulse to desired texture. Season with salt and pepper. Store, refrigerated, in an airtight container for up to 2 weeks. (

Makes about 3 cups)

For the Pepperonata: In medium bowl, combine the peppers, red-pepper flakes, and thyme. Add the oil and vinegar, and toss to coat. Season with salt and pepper. Cover with plastic wrap, and let sit, at room temperature, for 1 hour.

Preheat oven to 350 degrees. Spread peppers on a baking sheet, and bake until tender but not mushy, about 30 minutes, stirring every 10 minutes. Store refrigerated, in an airtight container, for up to 5 days. (

Makes about 4 cups)

For the Panini: Slice off the top third of each roll. Slice remaining portions horizontally into three slices each. Preheat panini machine, or heat a large cast-iron skillet over medium-high heat. Spread three of the slices of ciabatta with pesto. Cover pesto with three slices of mozzarella each. Spread pepperonata evenly over mozzarella. Drizzle with oil, and sprinkle with salt and pepper. Cover with remaining three slices ciabatta.

Place sandwiches into machine. Close machine, and cook until bread is lightly toasted and mozzarella is hot but not completely melted, about 5 minutes. Alternatively, place sandwiches in heated skillet, and weight with a heavy pan lid, then cook until golden brown on both sides, turning once after about 4 minutes.

This recipe yields 3 sandwiches.

Comments: Created in Milan as a quick, portable alternative to a more formal midday meal, panini is essentially a hot pressed sandwich made with a bread such as ciabatta and the filling of your choice. This panini is inspired by those served at ino restaurant in New York City. Martha uses a special panini machine to make hers, but you can also use a cast-iron skillet and weight the sandwich with a heavy top.

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