Croissant Panini 

4 croissants, sliced in ½ lengthwise

4 oz. smoked Gouda, grated (1 1/3 cups)

8 tsp. grated Parmesan

4 oz. Genoa salami (about 24 slices)

5 oz. arugula 

Heat a Panini grill. Divide 1 oz. (1/3 c.) smoked Gouda between 1 top and 1 bottom of a croissant. Sprinkle each half with 1 tsp. Parmesan. Top each side with about 3 slices of Genoa salami. Top 1 half of the sandwich with a small handful of arugula. Close the sandwich and continue with the remaining sandwiches. Grill the Panini until the cheese melts, 3-4 minutes. Cut each sandwich into thirds. Serve hot.