Tomato, Mozz & Creamy Pesto Panini

🥘 Ingredients

• arugula
  2 c
• butter
  2 tbsp
• cream cheese
  2 unit
• dijon mustard
  1 tsp
• fresh mozzarella
  4 oz
• olive oil
  2 tbsp
• pesto
  2 tbsp
• red wine vinegar
  2 tbsp
• sourdough bread
  4 unit
• sugar
  ¼ tsp
• tomato
  1 unit

🍳 Cookware

• small bowl
• large pan
• small bowl
• large bowl

1. 

   1

   Wash and dry produce. Drop cream cheese in a glass of warm water to soften. Thinly slice tomato and fresh mozzarella into rounds.

   cream cheese: 2 unit, tomato: 1 unit, fresh mozzarella: 4 oz
2. 

   2

   In a small bowl , whisk together the softened cream cheese and pesto until combined.

   pesto: 2 tbsp
3. 

   3

   Arrange 2 slices of sourdough bread on a clean work surface. Spread with the creamy pesto mixture. Layer with tomato and mozzarella rounds; season with black pepper. Top with the remaining bread slices to close the sandwiches.

   sourdough bread: 4 unit
4. 

   4

   Melt half the butter in a large pan over medium heat. Add the sandwiches and push them around until the butter is absorbed. Cook until the bread is golden brown and the cheese slightly melts ⏱️ 4 minutes . Add the remaining butter to the pan, then flip the sandwiches and push around again until absorbed. Cook until the bread is golden brown and the cheese fully melts ⏱️ 4 minutes . TIP: If you have a heavy-bottomed pan, place it on top of the sandwiches as they cook for a real panini experience!

   butter: 2 tbsp
5. 

   5

   While the sandwiches toast, in a second small bowl , combine half the red wine vinegar , half the dijon mustard , olive oil , sugar , a pinch of salt, and black pepper. Whisk to combine. In a large bowl , toss arugula with as much vinaigrette as you like.

   red wine vinegar: 2 tbsp, dijon mustard: 1 tsp, olive oil: 2 tbsp, sugar: ¼ tsp, arugula: 2 c
6. 

   6

   Halve the paninis on a diagonal. Divide between plates and serve with the salad on the side.