Roasted Red Pepper & Goat Cheese Panini with Arugula Salad

Drain the 2 cups of roasted red peppers and pat dry with paper towels. Slice into strips if not already sliced.

Mince 2 garlic cloves and mix with 2 tablespoons of olive oil in a small bowl.

Slice the 10 pieces of ciabatta bread in half horizontally if not pre-sliced.

Brush the garlic-infused olive oil on the inside of each bread slice.

Spread about 1.5 oz of goat cheese on one half of each sandwich.

Layer roasted red pepper strips evenly over the goat cheese.

Add fresh basil leaves on top of the peppers (about 3-4 leaves per sandwich).

Drizzle 1 tablespoon of balsamic glaze over the filling ingredients.

Close the sandwiches with the remaining bread slices.

Heat a panini press or large skillet over medium heat.

If using a skillet, brush the outside of the sandwiches with the remaining olive oil. If using a panini press, brush the plates with oil.

Cook the sandwiches for 3-4 minutes per side in a skillet (pressing down with a spatula or heavy pot), or about 4-5 minutes total in a panini press until golden brown and crispy.

While the paninis cook, prepare the salad. Wash and dry 8 cups of arugula and place in a large bowl.

Halve 1 pint of cherry tomatoes and add to the arugula.

Thinly slice 1/2 red onion and add to the salad.

Toast 1/4 cup pine nuts in a dry skillet over medium heat for 3-4 minutes until golden, shaking the pan occasionally. Add to the salad once cooled slightly.

For the dressing, juice the lemon into a small bowl (about 3 tablespoons juice).

Whisk in 3 tablespoons olive oil, 1 tablespoon Dijon mustard, 1 tablespoon honey, 1/2 teaspoon salt, and 1/4 teaspoon black pepper until emulsified.

Toss the salad with the dressing just before serving.

Cut each panini diagonally and serve with a portion of the arugula salad on the side.