SPREAD each slice of sandwich bread with Dijon. Top 12 slices with roasted peameal, thinly sliced kosher dill pickles and sliced swiss cheese. Top with remaining bread. Generously brush the outsides of each sandwich with olive oil.
COOK in a large non-stick frying pan or panini press set over medium until golden, about 2 min. Flip, then use a small flat lid or pan to press down on tops of sandwiches. Cook until golden, 1 to 2 more min.