Italian · Serves 2
with Arugula Salad & Dijon Vinaigrette
These grilled sandos’ secret ingredient is herbaceous pesto cream cheese. It’s slathered over sourdough slices and topped with fresh mozzarella and juicy sliced tomato for a creamy caprese experience you have to taste to believe. Serve alongside arugula salad tossed with Dijon vinaigrette for a top-notch meal that comes together in 20 minutes.
Drop cream cheese packets in a glass of warm water to soften. Wash and dry produce.
Thinly slice tomato into rounds. Thinly slice mozzarella into rounds.
In a small bowl, whisk together cream cheese and pesto.
Arrange half the sourdough slices on a clean work surface. Spread with creamy pesto. Layer with tomato and mozzarella; season with pepper. Close sandwiches.
Melt 1 TBSP butter in a large, preferably nonstick, pan over medium heat. (For 4 servings, work in batches or use a second large pan, using 1 TBSP butter for each batch.) Add sandwiches and push around in pan until butter has absorbed. Cook until bread is golden brown and cheese slightly melts, 4-6 minutes.
Add another 1 TBSP butter to pan, then flip sandwiches and push around again until butter has absorbed. Cook until bread is golden brown and cheese fully melts, 4-6 minutes more. TIP: If you have a heavy-bottomed pan, place on top of the sandwiches as they cook for a real panini experience!
While sandwiches toast, in a second small bowl, combine half the vinegar, half the mustard, 2 TBSP olive oil, ¼ tsp sugar, a pinch of salt, and pepper. (For 4 servings, use all the vinegar, all the mustard, 4 TBSP olive oil, and ½ tsp sugar.) Whisk to combine.
In a large bowl, toss arugula with as much vinaigrette as you like.
Halve panini on a diagonal. Divide between plates and serve with salad on the side.
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