Cooked - Grilled Goat Cheese & Arugula Sandwiches

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½ cup sun-dried tomato pesto

8 slices sourdough bread

½ cups roasted sweet red peppers, drained and patted dry

8 slices part-skim mozzarella cheese

½ cup crumbled goat cheese

1 cup fresh arugula

¼ cup butter, softened

Spread pesto over 4 slices of bread. Layer with peppers, mozzarella cheese, goat cheese and arugula; top with remaining bread. Spread outsides of sandwiches with butter.
In a large skillet, toast sandwiches over medium heat for 3-4 minutes on each side or until golden brown and cheese is melted.

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