Description
These Veggie Paninis are made with Italian-inspired flavors. All you need are a few simple pantry staples, fresh basil, and cheese and they’ll come together in minutes!
Ingredients
1 clove garlic, peeled
1 14-ounce can quartered artichoke hearts, drained
1/2 cup oil packed sun dried tomatoes, drained and sliced or roughly chopped
1 small bunch basil, stems removed roughly chopped (.75 ounces)
Generous pinch coarse kosher salt
1 cup shredded fontina, Italian cheese blend or Pizza cheese
8 slices Italian bread
1 tablespoon extra-virgin olive oil
8 thin slices deli provolone
Instructions
- Preheat panini press to 400 degrees F.
- Meanwhile, fit food processor with steel blade attachment. With motor running, drop garlic through feed tube and allow to mince. Remove lid and add artichoke hearts, sun-dried tomatoes, basil and salt. Pulse until evenly chopped into small pieces, but not paste-like. Add shredded cheese and pulse once or twice to combine. Alternatively, mince garlic and chop the other ingredients by hand. Mix together in a medium bowl.
- Lay bread on work surface. Brush lightly with olive oil. Flip over.
- Lay a slice of Provolone on each slice of bread. Divide the artichoke heart combination among four slices of bread, about 1/2 cup per sandwich. Close the sandwiches with the remaining four slices of bread.
- Cook two panini in the panini press at a time until the bread is browned and the cheese is melted, 5 to 7 minutes. Repeat with the remaining sandwiches. Cut in half and serve hot.
Notes
Ingredient Note: We found that slightly soft Italian bread was our favorite for these paninis. Chewier rustic breads are too tough and the veggie filling spilled out the sides.
Tip: If you do not have a panini press, heat a grill pan or cast-iron skillet over medium-high heat until very hot. Add the sandwiches and place a second heavy skillet over them to weigh them down and press them. Flip after the bottoms are browned, about 3 minutes. Cook on the second side until the bottoms are browned and the cheese is melted, 2 to 3 minutes.
Make Ahead: The filling can be mixed and the fontina can be shredded up to 2 days ahead.
- Active Time: 15 mins
- Cook Time: 5 mins
- Category: Sandwiches
- Method: Panini Press
- Cuisine: Italian
Nutrition
- Calories: 504 cals
- Sugar: 4 g
- Fat: 26 g
- Carbohydrates: 39 g
- Fiber: 3 g
- Protein: 25 g