Ingredients
1/2 cup oil-packed sun-dried tomatoes1/4 cup grated Parmesan cheese1/4 cup chopped fresh basil2 tablespoons olive oil1 teaspoon balsamic vinegar1 garlic clove, crushed1/8 teaspoon salt1/8 teaspoon pepper8 slices sourdough bread1-1/4 cups shredded part-skim mozzarella cheese1/2 cup crumbled goat cheese1/4 cup fresh arugula2 tablespoons chopped roasted sweet red pepper3 tablespoons butter, melted
Preparation
Place the first 8 ingredients in a food processor; process until blended.
Spread over each of 4 bread slices; top with cheeses, arugula, red pepper and remaining bread. Brush outsides of sandwiches with butter.
On a griddle, toast sandwiches over medium heat until golden brown and cheese is melted, 3-4 minutes per side.
