Cambozola and Roasted Pepper Panini

For the roasted garlic:
1. Preheat oven to 375ºF.
2. Cut the top 1/3 of the garlic bulb from the bottom.
3. Lay the garlic in the center of a piece of aluminum foil that is large enough to wrap the garlic.
4. Drizzle the olive oil over the cut sides of the garlic; replace the top of the garlic.
5. Pull the sides of the aluminum foil up around the garlic and pinch the top of the foil closed.
6. Place in the oven and roast for about 1 hour and 15 minutes.

For the sandwich:
1. Slice the loaf of bread lengthwise.
2. Spread the roasted garlic cloves on the bottom side of the bread. Sprinkle the chopped olives evenly over the garlic, lay the slices of cheese over that, and then top the cheese with the roasted peppers. Put the top of the bread on the sandwich.
3. Brush a light coating of olive oil on the top and bottom of the loaf.
4. If you have a panini press, go ahead and use it. Otherwise, get a heavy-bottomed skillet or griddle hot over medium heat.
5. It’s easiest to cut the loaf into 3 or 4 equally-sized sandwiches and grill them one at a time.
6. Place one of the sandwiches in the hot skillet. Weigh the sandwich down by placing on top of it either a cast iron bacon press, or place another heavy skillet, or use a brick that has been wrapped in aluminum foil.
7. When the first side has toasted to a golden brown, remove the weight and turn the sandwich over. Re-place the weight atop the sandwich and grill until that side is golden brown and the cheese has melted.
8. Remove to an oven proof dish and keep warm in the oven while the other sandwiches are grilled.

Note: Roasted garlic is great as a spread, to add in dips and sauces, or to flavor olive oil.