Line up a sharp knife parallel with your cutting board and separate the top from the bottom by slicing the loaf evenly across through the center which will give you two halves with crust on one side of each. Trim off the top half so that it sits flat when inverted cut side up. Set the bread back into the package to stay fresh and set aside.

Core the tomato stem end out and trim a little slice from the top and bottom, then slice the tomato in half along the center to yield two thick slices, about one inch thick each. Repeat for the remaining three tomatoes, eight one-inch slices in total.

Lay the tomato slices out flat on a sheet tray.

Mix the marinade ingredients and brush on both sides of the tomatoes and let sit 30 minutes, flip and sit 30 more.

While the tomatoes are marinating, place all spread ingredients into a food processor and process until smooth. Should still have some texture to it and not pureed. Set aside.

Make the sauce by adding the cheese, basil, salt, pepper and mayonnaise to a blender. Puree to smooth while slowly drizzling in the olive oil until combined and creamy.

Heat the grill to medium high on one half and medium on the other half.

Open up the ciabatta slices and brush the open cut sides with the sauce.

Oil the grill grates.

Grill the bread on the medium high side of the grill, (just on the cut side) until browned, flip and move to a sheet tray and spread the bean spread onto the grilled side. Move the bread back to the cooler side of the grill to stay warm, cut side up, while you grill the tomatoes.

Oil the hot side again and grill the tomato slices 2-3 minutes per side. Remove while they are still firm and slightly charred and place over the bean spread side of the bread.

Remove to a cutting board, drizzle on some more of the sauce, cut each loaf half into four pieces and serve.