Fifteen quick minutes, and you've got a sandwich of big Italian flavors, kind of a beloved Caprese salad deliciously tucked between grilled slices of bread. We give these sandwiches extra flavor by rubbing the bread with a cut garlic clove before layering it with the cheese and tomatoes. The Spanish rely on that trick for their amazingly simple yet unbelievably tasty pan con tomate. Swap basil for the arugula if it's too peppery for your taste. Or use a blend of the two. If you don't have a panini press, use a grill pan and weigh down the sandwich with a brick, cast iron skillet, or sandwich weight, and flip it once for those inviting grill marks on each side.
