sliced and grilled vegetables such as eggplant and zucchini
red peppers, roasted and peeled
very thin slices Italian salami such as Genoa, Calabrese and/or sopressatta
shredded part skim mozzarella cheese
shredded Italian cheese such as fontina
Cut four approx. 4-in. (10 cm) pieces from the ciabatta bread; reserve the remainder for another use. Split each piece in half crosswise and spread each top and bottom with pepper paste.
Divide eggplant, zucchini and red pepper evenly, layering onto four pieces of bread. Add salami and shredded cheeses and close sandwiches, pressing firmly to flatten.
Wrap sandwiches in foil and place in a large skillet. Flatten by placing a second heavy pan overtop. Weigh down with heavy cans, if necessary, and cook over medium heat for about 5 min. per side. (Sandwiches can also be heated on an outdoor grill.) Serve hot with a fresh green salad.