Preheat oven to 425 degrees. Crush tomatoes with hands and place on a baking sheet, add a quarter cup extra virgin olive oil, garlic, salt, sugar, pepper and thyme. Let cook for 30-40 minutes.

Melt butter in a large heavy pot over medium heat. Add onion and 2 tablespoons extra virgin olive oil. Cook until onion is completely soft and translucent, 10–12 minutes.

Increase heat to medium-high; add tomato paste. Continue cooking, stirring often, until paste has begun to caramelize in spots, 5–6 minutes.

Add tomatoes with juices and chicken stock. Increase heat to high; bring to a simmer. Reduce heat to medium. Simmer until flavors meld. Working in small batches, purée soup in a blender until smooth. Return to pot.

In a small saucepan melt butter and dice up French bread. Add bread to sauce pan and stir until coated. Put on a baking sheet and sprinkle with salt. Place in oven at 325 degrees until gold brown.

Preheat the panini machine. Cut the ciabatta loaf into 4 equal pieces. Halve each piece horizontally to make 4 sandwiches.

Brush the bread on both sides with olive oil and place the bottom-half of the bread slices in the panini machine in a single layer. Heat until golden, about 3 to 4 minutes. Continue with the remaining top slices of bread.

While the top slices of the bread are in the Panini machine, begin forming the sandwiches. Divide the cheese among the warm bread. Cover the cheese with slices of fruit. Drizzle the fruit with honey. Sprinkle with salt and pepper. Top with a handful of arugula.

Place the warmed top half of the bread over the arugula and return the competed sandwich to the panini machine for 1 to 2 minutes more to finish melting the cheese. Remove from the panini machine. Cut the sandwiches in half and serve immediately.