1 small chili pepper thinly sliced (Keep the seeds in, if you like extra spice or omit them to tame the heat.)
½ cup (113 g) arugula
2-3 tbsp extra virgin olive oil
Preparation
Arrange two slices of bread on a cutting board.
Spread some spicy mayonnaise on each slice.
Layer the bottom slice with all of the remaining ingredients.
Top with the remaining bread slice.
Brush both sides of the sandwich liberally with olive oil.
Grill in a preheated cast iron pan. Toast the first side then flip to toast the bottom side, for about 8-10 minutes total or until golden brown and the cheese is melted through.
Medjool Date Crust
