8 slices sourdough bread
Butter, soft and at room temperature
Dijon mustard, to taste
Mayonnaise, to taste
18 ounces jarred roasted peppers (oil- or water-packed), patted dry of excess moisture
12 ounces low-moisture mozzarella, cut into 1/4-inch slices (or shredded, if that’s how you roll)
2 cups arugula


1.Prepare the sandwiches: Butter one side of each slice of bread. On the unbuttered sides, spread Dijon mustard, mayonnaise, and a sprinkling of salt and pepper. Place two slices of bread (or as many as you can fit), 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.
2.Grill that cheese: 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 remaining sandwiches.

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