4 SERVINGS
INGREDIENTS:
4 cups baby arugula leaves
1/2 teaspoon olive oil
2 large garlic cloves, thinly sliced
8 (1-ounce) rustic Italian bread slices
2 ounces part-skim mozzarella cheese,
shredded about 1/2 cup
4 cups baby spinach leaves 4 center-cut bacon
slices, halved
2 ounces fontina cheese, shredded about 1/2cup
INSTRUCTIONS:
1. Heat a large skillet over medium-high heat.
Add oil; swirl to coat. Add garlic to pan, sauté
1 minute. Add spinach and arugula; stir until
wilted. Remove spinach mixture from pan.
Return pan to medium-high heat. Add bacon;
cook until crisp. Remove bacon.
2 Top 4 bread slices evenly with cheeses, bacon
pieces, spinach mixture, and the remaining 4
bread slices.
3 Heat pan over medium heat. Add sandwiches
to drippings in pan; weigh down with a plate.
Cook 2 minutes on each side.
