Artichoke, Spinach, and Red Pepper Panini
Vegetables are sauteed with garlic and thyme, making for a very nice vegetarian sandwich.Based on a recipe by Martha Rose Shulman in The New York Times.
Servings: 5 servings
Ingredients
- 1 tablespoons olive oil
- 2 cloves garlic minced
- 12 ounces artichokes sliced. Frozen is best, a 14 ounce can rinsed and patted dry is fine, cooked fresh artichokes may also be used.
- 1 teaspoon fresh thyme leaves
- 9 ounces baby spinach
- kosher salt
- freshly ground black pepper
- 1 large roasted red pepper sliced in strips
- 1/4 pound fontina or Gruyere thinly sliced
- 10 slices whole grain bread
- olive oil cooking spray or 2 TBSP to brush on
Instructions
- Add 1 tablespoon olive oil to large heavy skillet over medium heat. Add garlic, cook about 30 seconds until fragrant. Add artichokes, stir while cooking until they just begin to turn golden. Add thyme and spinach. Stir until spinach wilts. Season with salt and pepper. Remove from heat.
- Preheat panini grill. Spray outside of slices of bread with olive oil or brush on. Divide artichoke/spinach mixture on top of five slices of bread. Add strips of roasted red pepper, then cheese, then top slice of bread.
- Place in panini maker and grill until cheese is melted and bread is toasted. Serve immediately.
Notes
Artichoke spinach mixture can be made in advance.