Smoky white bean and arugula panini

Ingredients

• •1 tbsp olive oil
• •1 tbsp fresh rosemary, finely chopped
• •1 garlic clove, pressed
• •2 tsp lemon juice
• •1 can great northern beans, drained and rinsed
• •1/4 tsp salt
• •1/4 tsp ground black pepper
• •1/2 tbsp olive oil
• •8 slices Italian bread, cut 1/2-in. thick
• •6 oz smoked mozzarella cheese, shredded
• •2 medium tomatoes, sliced
• •1/4 small red onion, thinly sliced
• •2 cup arugula

Steps

1. 1Combine 1 tbsp of the oil (for 4 servings), rosemary, and pressed garlic in a small bowl, microwave on high 1 minute. Place rosemary mixture, lemon juice, beans, salt and black pepper in food processor. Pulse until a coarse paste forms, scraping down sides of bowl as necessary.
2. 2To assemble panini, brush one side of each bread slice with remaining oil; place bread oil side down on cutting board. Spread 2 tbsp of the bean mixture over each bread slice; sprinkle with cheese, pressing down firmly. Arrange tomato slices, onion and arugula over half of the bread slices; top with remaining bread slices, oil side up.
3. 3Heat grill pan or griddle over medium heat. Cook panini 2-3 minutes per side or until grill marks appear and bread is golden brown. Cook in batches if needed. Slice panini in half crosswise; serve immediately.