Christina's Chicken Artichoke Panini with Prosciutto and Swiss

2 Tablespoons extra virgin olive oil
1 ciabatta roll or other crusty roll of choice, split
2 slices swiss cheese
1-2 slices prosciutto or crisped bacon if you'd prefer
4 slices deli chicken breast meat
1/4 Cup artichoke hearts marinated in olive oil, drained
1/2 Cup packed fresh baby arugula leaves
2 slices roma tomato

Prehat grill pan, panini press or large skillet to medium high heat. Brush both sides of roll with extra virgin olive oil. Layer bottom roll with 1 slice of swiss cheese, prosciutto, chicken breast slices, artichoke hearts, arugula leaves, tomatoes and 2nd slice of swiss. Close with top roll and place onto grill pan. Place a weighted pan on top to press sandwich down and form grill marks. Cook for 2-3 minutes each side or until browned, crisped and cheese has melted. Remove, cut in half if desired and enjoy!