Ingredients
8sourdough bread slices
butter,soft and at room temperature
Dijon mustard,to taste
mayonnaise,to taste
salt
pepper
18ozroasted peppers,oil or water packed, jarred, patted dry of excess moisture
12ozmozzarella,low moisture, cut into ¼ inch slices or shredded
2cupsarugula
Preparation
Butter one side of each slice of bread. On the unbuttered sides, spread Dijon mustard, mayonnaise, and a sprinkling of salt and pepper.
Place 2 slices of bread, buttered side down, in a skillet over medium-low heat.
Add about 4 ounces of the peppers, 3 ounces of mozzarella, and a good handful of arugula. Press down to keep slightly together, then place slices of bread on top, buttered side out.
Let the sandwiches cook over medium-low heat for about 3 to 4 minutes per side, flipping halfway through, making sure they don’t get too browned.
After about 6 to 8 minutes total, the cheese in the sandwich should be well melted and the bread toasted.
Repeat with the remaining sandwiches.
Serve warm, and enjoy!
