4 ciabatta rolls, halved lengthwise (spread outsides with butter) or 8 slices
firm white bread
( spread outsides with butter)
( optional, but recommended)
In a small bowl, combine cheeses. Spread the cheese on the bottoms of the ciabatta rolls. Top with tomato slices and brush with olive oil. Sprinkle with basil and add 2 arugula leaves and close the panini.
Set a large cast-iron skillet or griddle over moderately high heat. Arrange the panini in skillet and weight them down with a smaller pan (can fill with water if you need more weight). Cook the panini until the outside is crisp and the cheese is melted, 3 minutes per side.
Cut panini in half and serve at once.
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Four Cheese Panini With Basil Tomatoes (cont.)