Chicken, Mozzarella, & Basil Panini

4 ciabatta rolls or 8 slices of other good-quality rustic bread
2 c shredded cooked chicken
4 oz thinly sliced fresh mozzarella
1 tomato, sliced
8-12 fresh basil leaves
Kosher salt
(if you are NOT using an electric sandwich press or waffle iron):
2 TBS olive oil

Slice the rolls in half. On the bottom half of each, layer ½ c of the shredded chicken, a slice or two of the mozzarella, a slice of tomato, and 2 or 3 basil leaves; sprinkle with salt. Put the top of the roll on the sandwich and press down gently. If you have a panini maker make sure it is preheated by this step, and just finish off your sandwiches.

If you do not have an electric sandwich press: Put the olive oil in a skillet (if the pan is not large enough to accommodate all 4 sandwiches make sure you adjust the amount of oil you use for each batch (1/4 TBS each sandwich approximately)); turn the heat to medium. When the oil is hot and shimmers, put the sandwiches in the pan, put another pan or large heat-proof pan on top of the sandwiches, and press down. When the cheese has melted and the bread begins to crisp on the bottom, 3-4 minutes, remove the top pan or plate, flip the sandwiches, press down again, and cook for an additional 2-3 minutes.