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For the roasted garlic: 1.
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Preheat oven to 375 degrees F. 2.
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Cut the top 1/3 of the garlic bulb from the bottom.
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3.
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Lay the garlic in the center of a piece of aluminum foil that is large enough to wrap the garlic.
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4.
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Drizzle the olive oil over the cut sides of the garlic; replace the top of the garlic.
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5.
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Pull the sides of the aluminum foil up around the garlic and pinch the top of the foil closed.
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6.
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Place in the oven and roast for about 1 hour and 15 minutes.
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For the sandwich: 1.
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Slice the loaf of bread lengthwise.
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2.
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Spread the roasted garlic cloves on the bottom side of the bread.
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Sprinkle the chopped olives evenly over the garlic, lay the slices of cheese over that, and then top the cheese with the roasted peppers.
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Put the top of the bread on the sandwich.
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3.
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Brush a light coating of olive oil on the top and bottom of the loaf.
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4.
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If you have a panini press, go ahead and use it.
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Otherwise, get a heavy-bottomed skillet or griddle hot over medium heat.
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5.
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Its easiest to cut the loaf into 3 or 4 equally-sized sandwiches and grill them one at a time.
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6.
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Place one of the sandwiches in the hot skillet.
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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.
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7.
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When the first side has toasted to a golden brown, remove the weight and turn the sandwich over.
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Re-place the weight atop the sandwich and grill until that side is golden brown and the cheese has melted.
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8.
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Remove to an oven proof dish and keep warm in the oven while the other sandwiches are grilled.
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Note: Roasted garlic is great as a spread, to add in dips and sauces, or to flavor olive oil.
