Makes 2 servings 1 tablespoon olive oil 1 dash each: salt and pepper 1 dash chopped rosemary 2 medium whole-grain sandwich flats (or thin bun) 2 tablespoons chèvre cheese or cream cheese 1 large tomato, thinly sliced 1/2 medium sweet onion, thinly sliced 1/2 cup arugula, washed and patted dry 1 ounce shredded Monterey Jack cheese 1 ounce shredded Cheddar cheese
1. Combine the olive oil with salt, freshly ground pepper, and rosemary. Brush the olive oil mixture over the outside of each sandwich flat.
2. On the inside of one slice of each sandwich flat, spread 1 tablespoon of chèvre cheese. Top with 2 slices of tomato, 1 slice of onion, 1/4 cup of arugula and half the shredded Monterey Jack and Cheddar cheese (about 2 tablespoons each). Top with other half of sandwich flat.
3. Prepare a large nonstick skillet or panini press, and heat over medium-high heat. Carefully place sandwiches on hot skillet.
4. Cook the sandwich for about 3 minutes on each side. Press down with spatula if you like a flatter sandwich. Sandwich is done when cheese is melted and both sides of bread or bun are golden. If your bread is browning too quickly, turn down heat on the skillet.