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Artichoke and Fontina Panini
  • 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
  1. 1. Preheat the panini grill.
  2. 2. 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
  3. 3. Grill for 4 minutes or until the bread is golden brown and the cheese is melting. Serve immediately.

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