Start by baking your ciabatta or focaccia bread according to package instructions if you’re using take-and-bake options. Let it cool slightly after baking; this helps prevent sogginess when assembling your panini.

Once cooled, generously spread pesto sauce on both sides of the bread. This not only infuses every bite with delightful flavors but also acts as a barrier to keep your fillings from making the bread too soggy.

Next, layer on the roasted red peppers followed by slices of deli turkey and then top it off with provolone cheese. Feel free to adjust quantities based on your preference—more cheese means more gooey goodness!

Place the assembled sandwiches in a lightly oiled nonstick skillet or grill pan over medium heat. To ensure even grilling and melting of cheese, place a heavy pan or pot on top of the sandwiches as they cook. Grill for about 3-4 minutes until golden brown before flipping them over. Add weight again and cook another 3-4 minutes until both sides are beautifully toasted and cheese has melted.