A delightful panini recipe featuring a blend of gourmet cheeses and fresh herbs, perfect for a quick and satisfying meal.
Combine all the cheeses in a mixing bowl until evenly mixed.
Ensure the cheeses are at room temperature for easier mixing.
Slice the tomatoes and chop the basil leaves.
Use a sharp knife for clean slices and to avoid bruising the basil.
Cut the ciabatta rolls in half and spread the cheese mixture on the bottom halves.
Spread the cheese evenly for consistent melting.
Top the cheese with tomato slices, basil, and arugula leaves. Close the rolls.
Press the rolls gently to keep the fillings in place.
Heat a griddle over medium heat and brush it with olive oil.
Ensure the griddle is hot before placing the paninis for a crispy crust.
Place the paninis on the griddle and press them with a panini press or a heavy skillet. Cook for 3 minutes on each side until golden and the cheese is melted.
Check the paninis occasionally to prevent burning.
Remove the paninis from the griddle, slice them in half, and serve warm.
Serve immediately for the best texture and flavor.
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