Place the arugula in a medium bowl. Add 1 teaspoon of the oil, the balsamic vinegar, salt and pepper and toss to coat.

On each of four of the slices of bread layer ¼ cup of the cheese, then some halved grapes, then 4 small or 2 large basil leaves and finally about 1/2 cup of the arugula. Top each with the remaining slices of bread and brush both the outsides of each sandwich lightly with the oil.

Heat a medium-sized heavy cast-iron skillet or other skillet over medium-high heat and spray with cooking spray. Place 2 sandwiches in the skillet and weigh them down with another heavy skillet with a full can placed on top or a panini weight. Toast until the cheese begins to melt and the bread is browned and toasted on the edges, 3 to 4 minutes. Flip the sandwiches and toast for an additional 2 to 3 minutes. Remove from the pan and slice in half; repeat with the remaining 2 sandwiches.


2 cups arugula leaves, coarsely chopped
1 tablespoon plus 1 teaspoon olive oil, divided
1 tablespoon balsamic vinegar
1/8 teaspoon salt
1/8 teaspoon freshly ground black pepper
Eight 1/2-inch thick slices of whole-grain crusty bread (about 1 1/4 ounces each)
1 cup shredded part skim mozzarella cheese
3/4 cup red and/or black seedless California grapes, halved
16 small or 8 large basil leaves
Cooking spray


4 servings

Serving size: 1 sandwich

Nutritional Information

Per serving: Calories 340; Total Fat 13g (Mono Fat 5.2g, Poly Fat 2g, Sat Fat 4.3g); Protein 17g; Carb 38g; Fiber 6g; Cholesterol 15mg; Sodium 520mg

Excellent source of: Vitamin K, Calcium, Manganese, Phosphorus, Protein, Selenium

Good source of: Vitamin B6, Vitamin B12, Copper, Folate, Iron, Magnesium, Thiamin, Riboflavin, Niacin, Zinc