- Preheat 2 heavy skillets over medium heat and coat them with nonstick cooking spray or a light coating of oil.
- Meanwhile, spread about 1 Tbsp. tapenade on 6 of the English muffin slices; top each with a slice of cheese, a small handful of greens, and the top of the bread. Brush the outside of each side of the bread with about 1/2 tsp. of soft butter or margarine.
- Transfer the sandwiches to the hot pans, and cook them for about 3 minutes per side until the outsides are crisp and brown. While they are cooking, press down on the sandwiches with a heavy pot, foil wrapped brick, panini press, or other heavy object to meld the flavors and make the melts thinner. Serve them immediately.
Do Ahead or Delegate: Slice (and refrigerate) the mozzarella cheese.
Scramble Flavor Booster: Sprinkle some red pepper flakes on top of the cheese in the sandwich.
Tip: If you’re accustomed to sticking to the same type of lettuce every time, expand your repertoire by experimenting with a variety of greens. Each type has a distinct taste and texture. The arugula suggested in this recipe is a light and peppery lettuce often used in Italian cooking. Your kids may be more likely to eat it if you tell them it’s “rocket” lettuce because of its missile-like shape.
Nutritional Information per serving (% based upon daily values): Calories 288, Total Fat 15g, 22.5%, Saturated Fat 4g, 21%, Cholesterol 20mg, 6.5%, Sodium 390mg, 16.5%, Total Carbohydrate 27g, 9% Dietary Fiber 4g, 14.5% Sugar 3g, Protein 13.5g
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