*****PANINI (14/56)

Love the plate
even more the sandwich
I put one cup of arugula
in it....mmmmmmm

RECIPE 14/56  SMOKY WHITE BEAN AND ARUGULA PANINI

INGREDIENTS
1 lemon
1 1/2 Tbsp EVOO divided
1 Tbsp fresh rosemary leaves, finely chopped
1 garlic clove, pressed
1 can Great Northern beans, rinsed, no salt
1/4 tsp each salt and coarsely ground black pepper
8 slices Italian bread, cut 1/2 inches thick
6 ounces smoked mozzarella cheese, shredded
2 medium vine-ripened tomatoes, sliced
1/4 small red onion, thinly sliced
2 cups fresh arugula

DIRECTIONS
PREP TIME 20 MINUTES TOTAL TIME 25 MINUTES YIELD 4 SERVINGS 410 CALORIES

1.  Juice lemon to measure 2 tsp.  Combine 1 Tbsp oil rosemary and pressed garlic. Heat in pan for 1 minute.  Place rosemary mixture, lemon juice, beans, salt and black pepper in processor, cover and pump handle until coarse paste forms, removing lid and scraping down sides of bowl

2.  To assemble panini, brush one side of each bread slice with remaining EVOO. place bread oil side down on cutting board.  Spread 2 tbsp bean mixture over each bread slice. sprinkle with the cheese, pressing down firmly.  Arrange tomato slices, onion and arugula oer half of the bread slices.  top with remaining bread slices, oil side up.

3.  Grill 2 to3 minutes per side until grill marks appear and bread is golden brown.  Repeat.  Slice panini in half crosswise;  serve immediately.  I used my George Forman Grill.

1 tsp dried rosemary = 1 Tbsp fresh