Fresh Mozzarella and Roasted Red Pepper Sandwiches

8 slices French or sourdough bread 2 tablespoons extra-virgin olive oil or butter, at room temperature #190; pound whole fresh mozzarella, sliced in #188;-inch-thick rounds 2 red bell peppers, roasted and sliced Salt 1 cup fresh arugula or basil leaves Brush 1 side of each bread slice with olive oil or slather with butter. Place 4 pieces of bread on a work surface oiled side down. Top each with a layer of mozzarella, a layer of roasted pepper, a pinch of salt and a few leaves of arugula or basil. Place the other pieces of bread on top. Heat a large skillet or a panini press and cook the sandwiches until cheese is softened and bread is lightly toasted on both sides, about 4 minutes. Serves four. "Soup + Sides" by Catherine Walthers (2010 Lake Isle Press)