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1/4 cup extra-virgin olive oil
1 tablespoon balsamic vinegar
2 teaspoons minced fresh basil or 1/2 teaspoon dried basil
1 teaspoon minced garlic
1/4 teaspoon salt
Pinch of freshly ground black pepper
8 slices ciabatta bread or other rustic Italian white bread, thinly sliced
8 ounces fresh mozzarella bocconcini, thinly sliced, or 8 ounces mozzarella, thinly sliced, to cover the bread slices
2 ounces thinly sliced pepperoni (about 18 slices)

1. Whisk 3 tablespoons of the olive oil, vinegar, basil, garlic, salt, and pepper in a small mixing bowl to blend. Set the vinaigrette aside.
2. Arrange the slices of bread on a flat work surface and, using a pastry or basting brush, brush one side of each slice with the vinaigrette, dividing it equally.
3. Divide the mozzarella equally among 4 of the bread slices. Top the mozzarella with the pepperoni slices, then place the remaining 4 slices of bread on top of the mozzarella and pepperoni, brushed sides down, to form 4 sandwiches.
4. Brush the outsides of each sandwich lightly with some of the remaining tablespoon of olive oil.
5. Position the Emerilware Grill to the closed grill setting and preheat to medium high (3).
6. When the grill is preheated, open the grill and place the sandwiches on the bottom grill plate. Close the grill so that the upper grill plate rests on the sandwiches and cook the sandwiches until the bread is golden brown with nice grill marks and the cheese is melted through, 3 to 4 minutes. Remove and serve immediately.

Yield: 4 sandwiches