Here is one that has my current devotion.
On a panini bun or baguette, spread a good layer of anchioade.
For those unfamiliar with anchoiade, it is a Provencal paste made from anchovies (oil pack, not salt, unless you soak them - don't want too much salt), garlic, thyme, and some sort of bulking agent - I use a day old chunk of bread tossed in the processor to turn it to soft crumbs, but some recipes use ground almonds.
Dot some halved black olives on top of the anchoiade layer (pitted, obviously), Nicoise by preference.
Add a layer of skinned red pepper (you can but jars of these at most Italian suppliers if you aren't into charring and peeling your own).
Top with cheese of your choice. I often cheat and use Provolone instead of a French cheese.
Into the panini maker for 5 minutes and see if this rings your bells too.
