4 Ciabatta Bread Rolls, sliced in half horizontally
4 slices of Provolone Cheese
4 slices of Havarti or Fontina (depending on preference)
1 cup of Arugula
a splash of olive oil and salt (for the arugula and brushing on the sandwich)
Instructions
Brush a small amount of marsala sauce on each piece of bread, then place a slice of Provolone and Havarti on each piece of bread.
Layer thin pieces of chicken marsala and mushrooms on top, followed by some arugula (I usually toss the arugula in a little olive oil and salt before topping) and finally with the other slice of cheese and bread.
Brush with olive oil and grill on a Panini press or in a cast iron skillet (weighing down the top bun).
Flip and grill for another few minutes or until the cheese melts.
Serve with a salad of fresh greens and herbs and squeeze fresh lemon juice, a drizzle of olive oil and salt.