Ingredients

1/4 cup plus 1 tablespoon extra-virgin olive oil
1 tablespoon plus 1 teaspoon balsamic vinegar
2 teaspoons minced fresh oregano leaves, or 1 teaspoon dried oregano
1 teaspoon minced garlic
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
8 slices ciabatta bread, or other rustic Italian white bread, thinly sliced
4 ounces thinly sliced mozzarella
2 ounces thinly sliced prosciutto
2 ounces thinly sliced soppressata

Instructions

Whisk 1/4 cup olive oil, vinegar, oregano,
garlic, salt, and pepper in a small bowl to blend. Arrange the slices of bread on a flat work surface and,
using a brush, divide the vinaigrette equally among 1 side of each slice. Divide the mozzarella equally among
the bread slices. Top 4 of the slices of bread equally with the prosciutto and soppressata and then place the
remaining 4 slices on top.

Brush the outsides of each sandwich with some of the remaining tablespoon of olive oil. Heat a large skillet
or grill pan over medium heat. Add the sandwiches and cook until the bread is golden brown and the cheese is
melted, pressing occasionally to compact with a large spatula or the bottom of a heavy small saucepan, about 4
to 5 minutes per side.