My love affair with my new panini press continues. Who knew that flattening things could be so fun and scrumptious?? At this point, I have realized that putting pretty much anything between two pieces of bread and squishing it under high panini press heat will result in something good. Yes, even chocolate. Or maybe I should say especially chocolate? Although this artichoke and fontina panini was particularly wonderful, probably because I adore both artichokes and fontina.
This is a lovely rich panini sandwich, mainly because of the fontina which is a wonderful, high-flavored cheese. (I sound very official, don’t I? But trust me on the fontina. Yum.) The artichokes are the kind that come marinated in the little glass jar, so they have a nice tang to them. Ciabiatta bread and rolls are usually in the bakery section of the supermarket, but honestly any old substantial bread or roll will do. You just want something strong enough to hold the cheese and the artichokes — in other words, Wonder Bread will not do. Even though I do adore it in a peanut butter and jelly sandwich.
So there you have it, my latest in what will be a long line of paninis. Enjoy!Print
- 4 slices ciabiatta bread or two ciabiatta rolls, split
- 1 cup marinated artichoke hearts, chopped
- 4 ounces sliced fontina
- Olive oil
- Salt and fresh ground pepper
- Preheat the panini grill.
- Spread a thick layer of artichoke hearts over one slice of bread. Top with a layer of fontina. Drizzle with olive oil and sprinkle with salt and pepper
- Grill for 4 minutes or until the bread is golden brown and the cheese is melting. Serve immediately.