- 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.