Preheat a panini press or grill pan over medium heat.
Spread 2 tablespoons of basil pesto evenly on the cut sides of each ciabatta roll.
On the bottom half of each roll, layer 2 slices of provolone cheese, 3 slices of turkey breast, 2 slices of tomato, 2 slices of roasted red bell pepper, and 2 fresh basil leaves.
Place the top half of the roll over the layered ingredients to form a sandwich.
Brush the outside of each sandwich lightly with 1 teaspoon of olive oil.
Place the sandwiches in the preheated panini press or grill pan.
Grill for 6 to 8 minutes, pressing down gently, until the bread is golden and crispy and the cheese has melted.
Remove the panini from the press, let cool for 1 minute, then slice in half and serve warm.