Fresh mozzarella and tomato paninis

4 Points

Prep Time: 0:10 Cook Time: 0:04 Total Time: 0:14 Difficulty: Easy Servings: 4 Source:

Ingredients

1 1/2 tsp red-wine vinegar

1/2 tsp olive oil

1/4 tsp dried oregano

1/8 tsp table salt

1/8 tsp , freshly ground black pepper

4 oz , cut into eight 1/2-inch-thick pieces italian bread

2 oz , fresh, thinly sliced whole milk mozzarella cheese

1 cup(s) , baby leaves arugula

1 medium , cut into eight thin slices plum tomato(es)

4 spray(s) olive oil cooking spray

1 medium clove(s) , peeled and cut in half garlic clove(s)

Directions

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.

Notes

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

Nutrition

4 smart points