We give these sandwiches extra flavor by rubbing the bread with a cut garlic clove. Swap basil for the arugula if it’s too peppery for your taste.
Total Time: 14 min Prep: 10 min Cook: 4 min Serves: 4 Difficulty: Easy
- red wine vinegar: 1½ tsp
- olive oil: ½ tsp
- dried oregano: ¼ tsp
- table salt: ⅛ tsp
- black pepper: ⅛ tsp, freshly ground
- Italian bread: 4 oz, cut into eight 1/2-inch-thick pieces
- whole milk mozzarella cheese: 2 oz, fresh, thinly sliced
- arugula: 1 cup(s), baby leaves
- plum tomato(es): 1 medium, cut into eight thin slices
- olive oil cooking spray: 4 spray(s)
- garlic clove(s): 1 medium clove(s), peeled and cut in half
- Preheat outdoor grill (or grill pan or skillet).
- In a small cup, stir together vinegar, oil, oregano, salt and pepper until blended. Brush mixture onto 1 side of each slice of bread.
- To make each sandwich, layer 1/4 of cheese over brushed side of bread and then top with 2 tomato slices and 1/4 cup of arugula. Top with another slice of bread, brushed side down and then coat sandwiches with cooking spray. Repeat with remaining ingredients.
- Grill, lightly pressing with a spatula from time to time, until bread is toasted and cheese melts, about 1 to 2 minutes per side; rub grilled bread with garlic clove.
- Serving size: 1 sandwich
If you like your paninis more pressed, use a sandwich weight or brick. Or use a panini press if you have one.