Artichoke and Fontina Panini

This easy recipe for an artichoke and fontina panini sandwich pairs creamy fontina cheese with tangy marinated artichokes for a grilled cheese extravaganza of flavor!

I don’t know why I don’t haul out my panini press more often, because whenever I do, delicious things always happen. 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.

And while I love so many panini-ed things this artichoke and fontina panini was particularly wonderful, probably because I adore both artichokes and fontina.

This easy recipe for an artichoke and fontina panini sandwich pairs creamy fontina cheese with tangy marinated artichokes for a grilled cheese extravaganza of flavor!Click to TweetThis 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. Ciabatta bread is 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, the latest episode in my ongoing panini love affair.  Enjoy!

Artichoke and Fontina Panini

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• Author: Kate Morgan Jackson
• Yield: 2 1x

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Description

This easy recipe for an artichoke and fontina panini sandwich pairs creamy fontina cheese with tangy marinated artichokes for a grilled cheese extravaganza of flavor!

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Ingredients

• 4 slices ciabatta bread or other sturdy bread
• 1 cup marinated artichoke hearts, drained and chopped
• 4 ounces sliced fontina cheese
• Salt and fresh ground pepper

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Instructions

1. Preheat the panini grill.
2. Spread a thick layer of artichoke hearts over one slice of bread. Top with a layer of fontina. Sprinkle with salt and pepper and top with the second piece of bread.
3. Grill for 4 minutes or until the bread is golden brown and the cheese is melting. Repeat with remaining ingredients for the second sandwich. Serve immediately.

Kate Morgan Jackson

Hi there!  I’m Kate, and I’m a recipe writer, food photographer and devoted bacon lover.  I started Framed Cooks in 2009, and my mission is to create and share family-friendly recipes that make cooking both easy and fun…yes, I said FUN!  My kitchen is my happy place, and I want yours to be that place too.  Let’s cook together!