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1
Cut the zucchini diagonally into 1/4-inch-thick slices so they are the size of the the width of the bread.
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2
Spread them out on a plate or cutting board and season both sides with salt and pepper.
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3
Preheat a griddle or grill pan to medium-high.
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4
Cut the bread into 6-inch segments and then cut each segment horizontally almost completely through so you can open it like a book.
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5
Open the sandwich halves and press them flat against the work surface with your hands until the bread doesn't spring back.
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6
Put cheese on the bottom half of each sandwich.
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7
Working in batches, melt 1 tablespoon butter on the griddle.
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8
Cook the zucchini until slightly browned and soft, about 3 minutes.
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9
Turn and cook until pliable and nearly transparent, another 2 minutes.
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10
As zucchini is cooked, put it on top of the cheese, dividing equally among the sandwiches.
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11
Divide the olives among the sandwiches and close them, pressing to flatten.
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12
Working in batches, reduce the heat to medium-low and melt 1 tablespoon butter (for a small griddle) or 2 tablespoons butter (for a large griddle).
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13
Put the sandwiches on the griddle.
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14
Place a baking sheet on top of the sandwiches and weigh it down with something heavy, like canned goods or a cast-iron skillet.
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15
The idea is to make the sandwiches as flat as possible.
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16
(Alternatively, use a panini press.)
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17
Cook until the bread is crisp, about 3 minutes.
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18
Turn and cook, adding more butter if necessary, until the cheese is melted and the bread is crisp, 2 minutes more.
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19
Serve immediately.
