Turkey Paninis w/ Sun-Dried Tomatoes

1 whole wheat baguette, cut crosswise in fourths

12 sun-dried tomatoes (packed in olive oil) patted dry and halved

2 oz part-skim mozzarella cheese, thinly sliced

6 1-oz slices reduced sodium fresh deli turkey

1 1/2 cup arugula leaves

Split open baguette sections and layer each bottom half with 6 pieces tomato, 1/2 oz cheese, 1 1/2 slices turkey and top half of bread. Toast sandwich on a countertop grill or panini press on medium heat, lid down, until lightly browned, about 6 minutes. If using stovetop method, toast about 3 inutes per side, or until lightly browned. 

As soon as the paninis are done toasting, open each and add 1/3 cup arugula. Slice each panini on the diagonal and serve immediately. 

Source: Clean Eating Magazine July/August 2009