Fresh Mozzarella and Tomato Paninis


Yield/Serves: 2

POINTS per serving: 5


*       1 tsp red wine vinegar

*       tsp olive oil

*       1/4 tsp dried oregano

*       1/8 tsp table salt

*       1/8 tsp black pepper, freshly ground

*       4 oz Italian bread, cut into eight 1/2-inch pieces

*       2 oz whole milk mozzarella cheese, fresh, thinly sliced

*       1 cup arugula, baby leaves

*       1 medium plum tomato(es), cut into eight thin slices

*       4 sprays olive oil cooking spray

*       1 medium garlic clove(s), peeled and cut in half


*       Preheat outdoor grill (or grill pan or skillet).

*       In a small cup, stir together vinegar, oil, oregano, salt and pepper until blended. Brush mixture onto 1 side of each slice of bread.

*       To make each sandwich, layer 1/4 of cheese over brushed side of bread and then top with 2 tomato slices and 1/4 cup of arugula. Top with another slice of bread, brushed side down and then coat sandwiches with cooking spray. Repeat with remaining ingredients.

*       Grill, lightly pressing with a spatula from time to time, until bread is toasted and cheese melts, about 1 to 2 minutes per side; rub grilled bread with garlic clove. Yields 2 sandwiches per serving.



*       If you like your paninis more pressed, use a sandwich weight or brick. Or use a panini press if you have one.


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