Fresh Mozzarella and Tomato Paninis
9
Points®
Total time: 14 min • Prep: 10 min • Cook: 4 min • Serves: 2 • Difficulty: Easy
We give these sandwiches extra flavour by rubbing the bread with a cut garlic clove. Swap basil for the arugula if it's too peppery for your taste.
Ingredients
Red wine vinegar
1½ tsp(s)
Olive oil
½ tsp(s)
Dried oregano
¼ tsp(s)
Table salt
⅛ tsp(s)
Black pepper
⅛ pinch(es), 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
1 medium, cut into eight thin slices
Olive oil cooking spray
4 spray(s)
Garlic
1 clove(s), large, peeled and cut in half
Instructions
1
Preheat outdoor grill (or grill pan or skillet).
2
In a small cup, stir together vinegar, oil, oregano, salt and pepper until blended. Brush mixture onto 1 side of each slice of bread.
3
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.
4
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. Yields 2 sandwiches per serving.
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