Ingredients
1/2 cup sun-dried tomato pesto8 slices sourdough bread1-1/2 cups roasted sweet red peppers, drained and patted dry8 slices part-skim mozzarella cheese1/2 cup crumbled goat cheese1 cup fresh arugula1/4 cup butter, softened
Preparation
Spread pesto over four slices of bread. Layer with peppers, mozzarella cheese, goat cheese and arugula; top with remaining bread. Spread outsides of sandwiches with butter.
In a large skillet, toast sandwiches over medium heat 3-4 minutes on each side or until golden brown and cheese is melted.
