Four Cheese Panini With Basil Tomatoes

• 1/2 cup shredded fresh mozzarella cheese (3 ounces)
• 1/2 cup shredded Fontina cheese (4 ounces)
• 3 tablespoons asiago cheese (freshly grated) or 3 tablespoons parmesan cheese (freshly grated)
• 1/2 cup shredded provolone cheese (3 ounces)
• 8 slices tomatoes, thinly sliced
• 1 tablespoon fresh basil, chopped
• 4 ciabatta rolls, halved lengthwise (spread outsides with butter) or 8 slices firm white bread (spread outsides with butter)
• 8 arugula leaves (optional, but recommended)

1. In a small bowl, combine cheeses. Spread the cheese on the bottoms of the ciabatta rolls. Top with tomato slices and brush with olive oil. Sprinkle with basil and add 2 arugula leaves and close the panini.
2. Set a large cast-iron skillet or griddle over moderately high heat. Arrange the panini in skillet and weight them down with a smaller pan (can fill with water if you need more weight). Cook the panini until the outside is crisp and the cheese is melted, 3 minutes per side.
3. Cut panini in half and serve at once.

mozzarella cheese, cheese, asiago cheese, provolone cheese, tomatoes, fresh basil, ciabatta rolls, arugula

Taken from www.food.com/recipe/four-cheese-panini-with-basil-tomatoes-173066 (may not work)