I didn't read the recipe through all the way and figured it was a warm sandwich, so then I was disappointed that it wasn't. So I made it hot by throwing it on the panini press. Actually, I didn't really stick to the recipe at all. I used some leftover pizza sauce from the other day, put pepperoni on his, and pressed them til they were warm and melty. The sandwiches were very yummy and easy. I don't know if I would make them again, but we did enjoy them.
Bon Appetit, September 2009
You'll have enough tomato spread for leftovers.
4 tablespoons extra-virgin olive oil plus additional for drizzling
4 large garlic cloves, pressed
2 6-ounce cans tomato paste
2 teaspoons sugar
1 teaspoon dried oregano
1 teaspoon coarse kosher salt
4 ciabatta rolls or other Italian bread rolls, split horizontally
2 8-ounce balls mozzarella cheese, thinly sliced, drained on several layers of paper towels
2 cups arugula or mixed greens (optional)
Place 4 tablespoons oil and garlic in small saucepan. Stir over medium heat until garlic is golden, about 1 minute.
Remove pan from heat; stir in tomato paste. Stir in sugar, oregano, and 1 teaspoon coarse salt. Return pan to heat; cook until tomato spread is bubbling, 2 to 3 minutes. Remove from heat. Cool. DO AHEAD: Can be made 1 day ahead. Cover and chill.
Spread 1 teaspoon tomato spread on top and bottom halves of rolls. Divide cheese slices among bottom halves of rolls. Drizzle with oil; sprinkle with salt and pepper. Top with arugula, if using. Cover with roll tops. Cut sandwiches in half; wrap. DO AHEAD: Can be made 1 day ahead. Chill.
Yield: 4 servings