📖 Instructions

1. In a large bowl, whisk together the masarepa, salt, and sugar (if using).
2. Gradually add warm water, mixing with your hands until a soft, slightly sticky dough forms. It should be like playdough, not too wet and not too dry. Let the dough rest for 5 minutes. This is very important!
3. Divide the dough into 6 equal portions. Roll each portion into a ball, then flatten it between your palms to form a disc about ½ inch thick. Don't worry about making them perfectly round; rustic is the charm here.
4. Heat a lightly oiled griddle or panini press over medium heat. Place the arepas on the hot surface and cook for 5-7 minutes per side, or until golden brown and slightly puffed up. They should sound hollow when you tap them. This is where the magic happens!
5. Carefully slice each arepa horizontally, creating a pocket. Be careful not to cut all the way through!
6. Stuff each arepa with fresh mozzarella slices and basil leaves. Don't be shy; load 'em up!
7. Return the filled arepas to the griddle or panini press for another 2-3 minutes, or until the mozzarella is melted and gooey. If using a panini press, gently press down to help everything meld together. We want cheese pulls, people!
8. Serve immediately and prepare to be amazed. A little drizzle of olive oil or balsamic glaze never hurt nobody.