Slice the ciabatta bread into sandwich-sized portions.

Prepare and slice the cheeses, and have your tomato sauce ready.

Pat the roasted peppers and sautéed mushrooms dry to reduce moisture.

Spread a thin layer of tomato sauce evenly over the bottom bread slices.

Add a layer of fresh mozzarella and provolone slices on top of the sauce.

Place pepperoni, roasted red peppers, and sautéed mushrooms over the cheeses.

Sprinkle fresh basil leaves and dried oregano on top of the fillings.

Add a little extra cheese on top for binding.

Close the sandwich with the remaining bread slices.

Brush the outside of each sandwich lightly with olive oil.

Preheat your panini press or skillet over medium heat.

Place the sandwich into the press or skillet and weigh it down with a lid or a heavy pan.

Cook for 4-5 minutes, flipping halfway if using a skillet, until bread is golden and cheese is melted.

Remove from heat and let the panini rest for a minute before slicing.

Slice diagonally and serve immediately.