8 slices French or sourdough bread
2 tablespoons extra-virgin olive oil or butter, at room temperature
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¾ pound whole fresh mozzarella, sliced in ¼-inch-thick rounds
2 red bell peppers, roasted and sliced
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.
"Soup + Sides" by Catherine Walthers (2010 Lake Isle Press)