Begin by slicing the ciabatta roll in half horizontally. Drizzle each cut side with a generous amount of olive oil, spreading it evenly.

Place the ciabatta halves cut-side down on a panini press or skillet over medium-high heat. Toast for about 3-5 minutes, until golden brown and crispy.

Remove the ciabatta from the heat and spread a generous layer of basil pesto on both halves.

On the bottom half, layer slices of fresh mozzarella or burrata, followed by prosciutto if using, then add heirloom tomatoes and arugula.

Drizzle balsamic glaze over the layered ingredients before closing the sandwich with the top half of the ciabatta.

Cut the sandwich in half for easier handling and serve immediately.