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.
Course: <= 30 Min to Table, Sandwiches, Vegetarian
Servings: 5servings
Author: Catherine Christiano
Ingredients
1tablespoonsolive oil
2clovesgarlicminced
12ouncesartichokessliced. Frozen is best, a 14 ounce can rinsed and patted dry is fine, cooked fresh artichokes may also be used.
1teaspoonfresh thyme leaves
9ouncesbaby spinach
kosher salt
freshly ground black pepper
1largeroasted red peppersliced in strips
1/4poundfontina or Gruyerethinly sliced
10sliceswhole grain bread
olive oil cooking sprayor 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.