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. Preheat the panini grill.
  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. Grill for 4 minutes or until the bread is golden brown and the cheese is melting. Serve immediately.