Rocket Recipe

Prepare produce

Wash the arugula thoroughly and spin or pat dry. Place arugula in a small bowl, drizzle with olive oil and lemon juice (if using), then gently toss with 1/8 tsp black pepper and a pinch of the salt (about 1/16 tsp). Set aside.

Prepare bread

Spread the softened butter evenly on the outside faces of both slices of multi-grain bread. On the inside face of one slice, spread the mayonnaise and on the inside face of the other slice spread the Dijon mustard. This creates a barrier to keep bread from getting soggy and adds flavor.

Assemble and melt cheese

Heat a nonstick skillet or griddle over medium-low heat. Place one slice of bread, buttered side down, in the skillet. Lay the two Swiss cheese slices on the bread in the pan, overlapping slightly. Allow the cheese to warm and begin to melt for about 1–2 minutes. If desired, cover the skillet with a lid for 30–60 seconds to encourage melting.

Add tomato and arugula

Arrange the tomato slices on top of the melting Swiss cheese, overlapping as needed. Sprinkle the remaining 1/8 tsp salt evenly over the tomato slices to draw out flavor. Top the tomatoes with the dressed arugula, pressing lightly so it nests in the melted cheese.

Finish sandwich

Place the second slice of bread, buttered side up, on top. Continue cooking for 1–2 minutes until the bottom slice is golden brown. Carefully flip the sandwich with a spatula and cook the other side for another 1–2 minutes until golden and the cheese is fully melted. If the bread is browning too fast before the cheese melts, lower the heat and cover for 30–60 seconds.

Rest and serve

Transfer the sandwich to a cutting board and let rest for 1 minute. Slice in half on the diagonal and serve immediately.