Four Cheese Panini With Basil Tomatoes

Total Time: 16 mins Preparation Time: 10 mins Cook Time: 6 mins

Ingredients

• Servings: 4
• 1/2 cup shredded fresh mozzarella cheese (3 ounces)
• 1/2 cup shredded fontina cheese (4 ounces)
• 3 tablespoons asiago cheese (freshly grated) or 3 tablespoons parmesan cheese (freshly grated)
• 1/2 cup shredded provolone cheese (3 ounces)
• 8 slices tomatoes, thinly sliced
• 1 tablespoon fresh basil, chopped
• 4 ciabatta rolls, halved lengthwise (spread outsides with butter) or 8 slices firm bread (spread outsides with butter)
• 8 arugula leaves (optional, but recommended)

Recipe

• 1 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.
• 2 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.
• 3 cut panini in half and serve at once.