Turkey Paninis W/ Sun Dried Tomatoes

INGREDIENTS:

• 1 whole-wheat baguette, cut crosswise in fourths (I used a whole grain baquette)
• 12 sun-dried tomatoes (packed in olive oil), patted dry and halved
• 2 oz part-skim mozzarella cheese, thinly sliced
• 6 1-oz slices reduced-sodium fresh deli turkey
• 1 1/2 cups arugula leaves (I used spinach leaves)

INSTRUCTIONS:

1. Split open baguette sections and layer each bottom half with 6 pieces tomato, 1/2 oz cheese, 1 1/2 slices turkey and top half of bread. Toast sandwich on a countertop grill or panini press on medium heat, lid down, until lightly browned, about 6 minutes. If using stovetop method, toast about 3 minutes per side, or until lightly browned.
2. As soon as paninis are done toasting, open each and add 1/3 cup arugula. Slice each panini on the diagonal and serve immediately.