Slice ciabatta rolls in half horizontally. Lightly brush cut sides with the 2 tbs olive oil. Heat a skillet over medium heat and toast the cut sides until golden and crisp, about 2–3 minutes per side, or toast in a 400°F oven for 5–7 minutes. Remove and set aside.

Cheese & Produce

Prepare mozzarella

If using a ball of fresh mozzarella, slice into 1/4" (0.5 cm) thick rounds. Pat gently with paper towel to remove excess moisture.

Slice tomato

Slice the tomato into 1/4" thick rounds. Lightly season both sides with 1/4 tsp salt and a pinch (about 1/8 tsp) of black pepper. Set aside.

Prepare roasted peppers and spinach

If using jarred roasted red peppers, drain and pat dry, then slice into 1/2" strips. Rinse and dry baby spinach and remove any large stems.

Green Goddess Spread

Make the spread

In a small bowl combine 1 tbs mayonnaise, 2 tbs Greek yogurt, 2 tbs chopped fresh parsley, 1 tbs chopped chives, 1 tsp chopped tarragon (or 1/2 tsp dried), 1 tsp lemon juice, 1 tsp olive oil, 1/4 tsp minced garlic, 1/4 tsp salt, 1/8 tsp black pepper and 1/2 tsp minced anchovy if using. Stir until smooth and taste; adjust salt, lemon or herbs to preference. The spread should be creamy and herb-forward. If it seems thick, thin with up to 1 tsp water or more lemon juice.

Balsamic Glaze & Final Assembly

Assemble sandwich

Spread about 1 tablespoon of the green goddess spread evenly on the bottom half of each toasted roll. Layer 2–3 slices of fresh mozzarella over the spread, then place 1/4 cup roasted red pepper strips on top of the cheese. Add a few tomato slices (2–3 per sandwich, depending on size) and top with a generous handful (about 1/2 cup) of baby spinach.

Finish and serve

Drizzle approximately 1/2 tablespoon (about 1–2 tsp) of balsamic glaze over the spinach and tomatoes on each sandwich. If using additional olive oil, drizzle lightly. Close the sandwich with the top half of the bread, press gently, slice in half if desired, and serve immediately. Optionally serve with extra balsamic glaze on the side.