Ino on Bedford Street Roasted-Garlic-and-Arugula-Oil Panini (George Foreman grill)
Source: Ino on Bedford Street via New York Times Magazine
Yield: 4 to 6 sandwiches

1 cup peeled garlic cloves
2 tablespoons balsamic vinegar
1 cup plus 2 tablespoons olive oil
Salt and pepper to taste
15 arugula leaves
4 to 6 ciabatta rolls.

Preheat oven to 350 degrees.

In a small heavy skillet, combine garlic, balsamic vinegar, 2 tablespoons olive oil and 2 tablespoons water. Roast in the oven until garlic is very soft, shaking the pan occasionally, about 30 to 35 minutes. Season with salt and pepper.

Combine the remaining 1 cup of olive oil and the arugula leaves in a blender or food processor and process until smooth.

Slice off the top third of the ciabatta rolls and discard. Split each ciabatta and spread both halves with 1 tablespoon of the arugula oil, or more to taste. Press about 6 garlic cloves onto the bread.

Grill in a preheated sandwich press or in a George Foreman grill until nicely browned, 3 to 6 minutes. Serve warm or at room temperature.