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Photo of Fresh Mozzarella and Tomato Paninis by WW

Fresh Mozzarella and Tomato Paninis

9
PersonalPoints™ per serving
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, 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 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.

Notes

If you like your paninis more pressed, use a sandwich weight or brick. Or use a panini press if you have one.

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