In a small bowl, add 2 tablespoons of the olive oil and the pressed garlic. Stir to blend
Put 4 slices of the bread on a flat surface. Dry any moisture off the mozzarella cheese
and put 4 slices on 4 pieces of bread. Sprinkle with aleppo pepper and drizzle
with the garlic and oil mixture. Sprinkle with sea salt and pepper, to taste. "Flake" the thyme
off the stems and onto the cheese. Do the same with the rosemary, but more sparingly.
Cover the cheese with the remaining 4 slices of bread and cut each sandwich in half and in half again, to make 4 individual pieces. Arrange them in a single layer on a small baking sheet or large plate and cover them with baking sheet or plate to weigh them down. Refrigerate the sandwiches overnight. This will make them flatter and better integrate the flavors.
The next day, heat the remaining 3 tablespoons of the olive oil in a large skillet over low heat. When the olive oil begins to smoke lightly, add the sandwiches and cook them on 1 side until brown. Turn and cook until brown on the other side. Cook in batches, if necessary. Transfer to a serving platter and season with salt. Top with the pickled scallions and serve immediately.