1/2 loaf of ciabatta bread, cut horizontally
3 tablespoons of butter, softened
8 ounces fresh mozzarella (Fresh mozzarella works best for this recipe, but it also has a higher price point. You can substitute shredded mozzarella if desired.)
3 tablespoons grated Parmesan
After slicing the ciabatta bread horizontally, top the bread with mozzarella and Parmesan. Then, close the sandwich, and spread half the softened butter along the top of the sandwich. Flip the sandwich to be buttered-side down, and cook it on medium-low on a grill pan, pushing it down with a spatula to flatten it as it cooks. When the bottom portion of the sandwich is toasted, add the remaining butter to the top portion, flip the buttered side onto the grill pan, and let it cook until it reaches your desired crispness.
Remove the panini from the heat, then cut it in half, then in half again diagonally to create smaller sandwiches.