Just because Mother Nature missed the memo on it being summer, doesn’t mean I can’t treat my family to one of their favorite warm weather dishes: the mozzarella and arugula panini.

Panini, Italian for “sandwiches” or the more literal “little rolls,” are summertime staples in the Baldwin household. There’s nothing gourmet about the ingredients or process, and the options are limitless – perfect for using whatever we have on hand in the deli drawer, pantry or garden.

This variation is essentially a twist on an American classic – grilled cheese. My father likes to add a slice or two of prosciutto, but it is rich enough as is for me.

Don’t be afraid to experiment with the bread – try Italian or country white or whatever’s in the bread box. My young daughter’s preference is a soft roll.

Mozzarella and Arugula Panini

- serves 4 -

Ingredients
8 thin, long slices Italian bread (or other bread of your choosing)
1 lb. fresh mozzarella, thinly sliced, slightly salted
Small handful arugula, washed and thoroughly dried, for each sandwich
2 tablespoons or so extra-virgin olive oil

Procedure
1. Lay out 4 of the bread slices and place a few slices of the mozzarella on each. Place a small handful of arugula on each sandwich and layer with remaining mozzarella. Top with the remaining bread.

2. Heat oil in a large skillet on medium heat. (Depending on the size of your pan, you may only be able to cook 2 sandwiches at a time.) Add the sandwiches and top with a heavy pan, like a cast iron skillet – something weighty that can flatten the sandwiches. You can also just press down with a spatula, but the heavy-pan method is much more fun! Cook for about 2-3 minutes per side.

Add a bowl of tomato soup or side of sugar-marinated strawberries, and dinner is done!