Sopressata, Provolone, Roasted Pepper & Pesto Panini

1 long French baguette (about 22 inches long) 1 tablespoon extra virgin olive oil 4 teaspoons pesto 4 ounces thinly sliced sopressata 2 roasted red peppers, drained 4 ounces sliced provolone

Nutritional information per serving: Calories 565 (31% from fat) • carb. 69g • pro. 27g • fat 19g • sat. fat 8g • chol. 39mg • sod. 1601mg • calc. 271mg • fiber 1g

Cut off the two heels of the baguette and cut the baguette into two 10-inch lengths. Cut each in half horizontally. Lightly brush the outside of each piece of bread with olive oil. Spread each half with 1 teaspoon pesto. Evenly layer the sopressata on each bottom. Cut the roasted peppers to lie flat. Arrange the roasted peppers over the sopressata. Top with a layer of the provolone. Place top on sandwich. Cut in half crosswise to make 4 sandwiches total. Preheat Cuisinart® Griddler® to High with the unit closed. When Griddler® is ready, place the sandwiches on the bottom grill plate. Lower cover and press lightly on the handle for 30 seconds. Grill for 5 minutes, until the bread is golden, toasty and well marked, the filling is warm and cheese is melted. Serve warm.