Preheat a panini press or skillet over medium heat. Slice the ciabatta roll in half horizontally. Brush the cut sides lightly with olive oil (about 1 tsp) and spread the pesto evenly on the bottom half (about 1 tbs).

Layer fillings

On the pesto-coated bottom half layer the sliced provolone, then the roast turkey and prosciutto (if using), followed by roasted red peppers and baby spinach. Season the spinach lightly with salt and black pepper (about 1/8 tsp each). Top with the ciabatta top and press gently to compress.

Grill

Lightly butter or spray the exterior of the panino with 1 tsp softened butter or olive oil spray. Place the sandwich on the preheated panini press and grill for 3–4 minutes until the bread is golden and cheese is melted. If using a skillet, place sandwich in skillet and weigh with a heavy pan; cook 3–4 minutes per side over medium heat until golden and cheese is melted. Remove and rest 1 minute, then cut in half.

Cup of Zuppa (Tomato Basil Soup)

Sauté aromatics

In a small saucepan, heat 1 tsp olive oil over medium heat. Add the finely diced onion (about 1 tbsp) and sauté until translucent, about 3–4 minutes. Add the minced garlic (1/2 tsp) and cook 30–45 seconds until fragrant; do not brown.

Simmer

Add 1/2 cup crushed tomatoes and 1/2 cup broth to the saucepan. Stir to combine and bring to a gentle simmer. Add 1/8 tsp sugar (if using), 1/4 tsp salt, and 1/8 tsp black pepper. Simmer gently for 6–8 minutes to let flavors meld.

Finish and serve

Reduce heat to low and stir in 1 tbs heavy cream and 1 tsp sliced fresh basil. Taste and adjust seasoning with salt and pepper. Ladle the soup into a cup, garnish with grated Parmesan (1 tsp) and an additional small basil chiffonade if desired. Serve hot alongside the half panino.