Total Time:  30 Minutes

Ingredients

Yield:  4 Servings

• • 1/2 cup sun-dried tomato pesto
  • 8 slices sourdough bread
  • 1 1/2 cups roasted sweet red peppers, drained and patted dry
  • 8 slices part-skim mozzarella cheese
  • 1/2 cup crumbled goat cheese
  • 1 cup fresh arugula
  • 1/4 cup butter, softened

Directions:

1. 1. Spread pesto over four slices of bread. Layer with peppers, mozzarella cheese, goat cheese, and arugula; top with remaining bread. Spread outside of sandwiches with butter.
   2. In a large skillet, toast sandwiches over medium heat 3-4 minutes on each side or until golden brown and cheese are melted.