Bacon, Tomato, Mozz & Pesto Panini

• 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, 1⁄4 tsp sugar, a pinch of salt, and
pepper. (For 4 servings, use all the vinegar, all
the mustard, 4 TBSP olive oil, and 1⁄2 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.