Four Cheese Panini With Basil Tomatoes |
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Prep Time: 10 Minutes Cook Time: 6 Minutes |
Ready In: 16 Minutes Servings: 4 |
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Panini with 4 Italian cheeses and tomatoes with basil....grilled cheese will never be the same again! Ingredients:
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 white bread (spread outsides with butter) |
8 arugula leaves (optional, but recommended) |
Directions:
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.
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