On a baking tray, place one red pepper and put in the oven. No need to oil it or wrap it in foil.
Let it roast for about 25-30 minutes. Turn the tray around the 15 minute mark
Remove from the oven when it starts to blister. Set oven to 450 degrees.
Let it cool to touch before removing the blistered skin.
Cut open the bell pepper and remove all the seeds before you cut it into julienne strips
Prepare arugula pesto spread by blending all the ingredients
Make thin slices out of the mozzarella ball. I used 2 slices per sandwich
Take 4 slices of Italian bread and oil one side
Place 2 slices on a warm cast-iron griddle. Oiled side should be down
On top of the two slices, spread arugula pesto. Be generous.
Layer with mozzarella slices, bell pepper strips and balsamic vinegar.
Spread pesto on the 2 remaining slices and place it on top of the sandwich
Roast one side of the sandwich stove top. Roast for about 7 minutes or until it browns
Flip the sandwich and then place it in the oven and keep it for about 7 minutes or until you start hearing the sizzle
Remove from the oven and serve after 2 minutes
Nutrition Info is approximate- While its roasting in the oven, the air on the inside of the red pepper is being pushed out. So, don't be surprised if it collapses on itself.- Cooking it both stove top and in the oven will help the sandwich be crispy and prevent the cheese from melting too quickly