Ingredients: EVOO 2 cups cherry tomatoes, sliced in half 3 cups arugula, roughly chopped 1 cup grated mozzarella cheese 6 (8 inch) flour tortillas 1 lb bacon, cooked and chopped into large pieces 2/3 cup mayonnaise 3 cloves garlic, minced 2 Tbs fresh chives salt and pepper
Method: Drizzle about 1 Tbs EVOO in a medium sauté pan over medium heat. Add the halved cherry tomatoes and cook for 2 minutes, until slightly softened. Add the arugula and sauté until slightly wilted, about another 1-2 minutes. Remove from heat. Laying the tortillas flat on a cutting board, evenly distribute the cheese and the tomato-arugula mixture on one half of each tortilla. Distribute the bacon evenly over the tomato-arugula mixtures. Sprinkle with salt and pepper. Fold the tortilla over, creating a half circle. In a medium bowl, combine the mayonnaise, garlic and chives. Season with salt and pepper. Heat a large grill pan, panini maker or large non-stick pan over medium heat. Spray with non-stick cooking spray and cook each side until golden brown. Cut into wedges and serve with the Garlic Chive Mayonnaise.