1 1/3 cups packaged baby arugula and spinach
8 (1/4-inch-thick) slices beefsteak tomato
Heat grill, grill pan, griddle or skillet over high heat. Brush one side of each
bread slice with oil; rub with cut sides of garlic. Spread 1/2 teaspoon mustard
on each of 4 bread slices, oil side down. Top with 1 ounce cheese, 1/3 cup greens
and 2 tomato slices. Top with remaining bread, oil side up.
Coat pan or grill with cooking spray. Cook sandwiches about 2 minutes per side
until lightly toasted and cheese is melted.