Heat a stovetop ridged grill pan or outdoor grill.
Meanwhile make panini: For each, split 1 pita and spread the rough side of a half with 2 Tbsp pesto. Top with 1/4 of the peppers and 1/2 cup cheese. Cover with the other half of the pita, smooth side up.
Lightly coat both sides of panini and onion slices with nonstick spray. Grill 4 to 5 minutes, turning once or twice, until cheese melts and onion slices are charred and crisp-tender.
Meanwhile toss arugula, tomato and dressing in a large bowl. Stir in charred onion. Serve with panini.
calories 474 fat 21g saturated fat 9g cholesterol 36mg sodium 999mg carbohydrate 46g fiber 4g
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