“Tiny” Summer Sandwiches

Makes 48 sandwiches

These may have been inspired by a pop star’s Instagram video and they may have “tiny” in the title, but they are full-size unless you, well, cut them smaller. But don’t worry about any of that because they are full of summery Mediterranean flavors and delicious. They’re similar to a panini in that they are griddled, but they stay fresh-tasting with a lot of warm, still al dente squash.

2 ciabatta rolls (about 4 ounces each), sliced in half

5 tablespoons olive oil, dived

6 ounces sliced provolone cheese (about 6 slices)

1 large tomato (or multiple smaller, about 6 ounces) sliced into ¼-inch slices

Kosher salt

6 ounces summer squash sliced into ¼-inch discs

4 ounces roasted red sweet peppers, peeled and seeded (jarred is fine), roughly chopped

¼ cup finely chopped chives

¼ cup roughly chopped parsley

2 garlic cloves, finely chopped

2 teaspoons red wine vinegar

Freshly ground black pepper

Instructions: Brush the outside of each roll with 3 tablespoons of the olive oil. Place the brushed sides down on a sheet pan or work surface that you don’t mind getting a little oily. Place 3 slices of the provolone on the cut-side of the bottom half of each roll. Layer the tomato slices on top of the cheese. Season with salt.

Combine the squash, peppers, chives, parsley, garlic, red wine vinegar, freshly ground black pepper to taste, ½ teaspoon salt and the remaining 2 tablespoons olive oil in a medium bowl and toss, making sure the salt and herbs are well-dispersed.

Layer the squash and pepper mixture on top of the tomato and cheese roll halves. Make sure the filling is neat, relatively flat and not hanging over or about to fall over the sides. Place the oiled top half of each roll over the prepared bottom half.

Heat a large griddle over low heat. Once thoroughly warm, about 3 minutes, gently add one sandwich to the pan. Press down on the sandwich with a spatula, weight or even your hand to ensure contact and to compress the filling and bread together. Cook until the sandwich is warm, the cheese has started to melt and the bottom has toasted, about 3-4 minutes. Gently, with a metal spatula, turn the sandwich over and repeat this process until the roll is toasted and the cheese is noticeably metly. Transfer the sandwich to a cutting board and repeat this process with the remaining sandwich.

To serve, simply cut the sandwiches in half or into quarters for tiny sandwiches.