Start by washing your baby arugula and patting it dry with a paper towel. Drain the jarred roasted red peppers and slice them into strips. Thinly slice your tomatoes and fresh mozzarella, ensuring that they are uniform for an even distribution in the sandwich.
On a clean cutting board or plate, lay out four slices of ciabatta bread. Begin by layering the fresh mozzarella slices evenly across each piece of bread. Follow with the roasted red peppers, then the fresh tomato slices. Finally, add a generous handful of baby arugula on top.
Sprinkle a pinch of salt and black pepper over the arugula to enhance the flavors of your sandwich.
Place the remaining four slices of ciabatta bread on top of each assembled sandwich. Press down gently to help the ingredients stick together.
Heat a skillet or grill pan over medium heat. Lightly drizzle some olive oil on the pan to prevent sticking. Once hot, place the sandwiches in the pan. Use a spatula to press down on the sandwiches gently. Cook for about 3-4 minutes on each side, or until the bread is golden brown and the mozzarella is slightly melted.
Once toasted, remove the sandwiches from the skillet and drizzle with balsamic glaze before slicing them in half. This final touch adds a sweet and tangy flavor that complements the other ingredients beautifully.
