4 tablespoons extra-virgin olive oil plus additional for drizzling
4 large garlic cloves, pressed
2 6-ounce cans tomato paste
2 teaspoons sugar
1 teaspoon dried oregano
4 ciabatta rolls or other Italian bread rolls, split horizontally
2 8-ounce balls mozzarella cheese, thinly sliced, drained on several layers of paper towels
2 cups arugula or mixed greens (optional)
1. Place 4 tablespoons oil and garlic in small saucepan. Stir over medium heat until garlic is golden, about 1 minute.
2. Remove pan from heat; stir in tomato paste. Stir in sugar, oregano, and 1 teaspoon coarse salt.
3. Return pan to heat; cook until tomato spread is bubbling, 2 to 3 minutes. Remove from heat. Cool.
DO AHEAD Can be made 1 day ahead. Cover and chill.
4. Spread 1 teaspoon tomato spread on top and bottom halves of rolls. Divide cheese slices among bottom halves of rolls. Drizzle with oil; sprinkle with salt and pepper. Top with arugula, if using. Cover with roll tops. Cut sandwiches in half; wrap.
Recipe by Maria Helm Sinskey
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