Artichoke Tomato Panini Recipes

PANINI WITH ARTICHOKE HEARTS, SPINACH AND RED PEPPERS

Steps:

• Bring a large pot of generously salted water to a boil. Fill a bowl with ice water. Add the spinach to the boiling water and blanch for 10 to 20 seconds. Transfer to the ice water to cool for a few minutes, then drain and squeeze out excess water. Chop coarsely.
• Heat 1 tablespoon of the oil in a large, heavy skillet over medium heat, and add the garlic. Cook, stirring, until the garlic is fragrant, about 30 seconds, and stir in the artichoke hearts. Stir for a few minutes, until the artichoke hearts are beginning to color, and add the thyme leaves and the spinach. Toss together and season to taste with salt and pepper. Remove from the heat.
• Preheat a panini grill. Top four of the bread slices with the artichoke hearts and spinach. Add strips of roasted pepper, then cheese. Top with the remaining bread and press together. Brush the outside of the bread (top and bottom slices) with olive oil. Place in the panini maker and grill for four to five minutes, until the cheese has melted and the bread is toasty. Slice in half and serve hot.

TURKEY ARTICHOKE PANINI (JUST LIKE PANERA'S)

Steps:

• 1. *If roasting tomatoes, roast now and set aside. (Directions below.) Preheat panini grill to medium temperature. In a medium sauce pan, sauté diced red onion in olive oil until transparent. Add balsamic vinegar and salt and pepper to taste. Slice the loaf of pesto focaccia into two semi-circles, and halve each semi-circle. Spread half of the dip/spread onto bottoms. Top with asiago shavings, as much or little as you like. Srinkle with parmesan cheese. Top with turkey. Top with sautéed onions and tomato slices. Spread tops with rest of dip/spread, top with more asiago and parmesan. Place tops on and lightly press. Brush tops of paninis with olive oil and place oiled side-down. Brush tops with oil. Close lid properly and grill 5 minutes on medium or until the cheese begins to melt and there are grill marks on the focaccia bread. Serve hot with chips or your favorite soup! Enjoy!
• 2. How to oven roast tomatoes: 4 small vine-ripened tomatoes, round or romas olive oil for drizzling salt and pepper a few pinches dried or fresh thyme Pre-heat the oven to 300ºF. Put a cooling rack over a baking sheet. Slice the tomatoes, horizontally, into thirds and arrange the slices on the rack. Put the top and bottom of the tomatoes, cut-sides up, on the rack. Dress the tomatoes with a little EVOO and season with salt and pepper, to taste, and a little dried or fresh thyme. Roast the tomatoes for 1 hour. Remove the tomatoes from the oven and arrange them on a serving platter. Store leftovers in fridge for up to 2 weeks or freeze.

TUNA AND ARTICHOKE PANINI

Steps:

• Puree the olives, oil, garlic, and zest in a food processor until smooth and spreadable. Blend in the mayonnaise. Toss the tuna, artichokes, lemon juice, and pepper in a medium bowl, keeping the tuna in small chunks.
• Hollow out the bottom and top halves of the bread. Spread the olive puree over both cut sides of the bread. Spoon the tuna and artichoke mixture onto the bottom half of the bread. Sprinkle the tomatoes over. Cover with the bread top. Cut the sandwich crosswise into 6 pieces and serve.

MEDITERRANEAN TURKEY PANINI

Steps:

• Spread each ciabatta bottom with 2 tablespoons marinara sauce. Top with half the cheese, artichokes, tomato, turkey and remaining cheese. Spread each ciabatta top with 2 tablespoons marinara sauce; place over turkey., Cook on a panini maker or indoor grill until cheese is melted, 4-5 minutes. Place remaining marinara sauce in a small microwave-safe bowl; cover and microwave on high until heated through. Serve with sandwiches.

PANERA BREAD'S TURKEY ARTICHOKE PANINI

Steps:

• Preheat panini grill to medium temperature. In a medium sauce pan, sauté diced red onion in olive oil until transparent. Add balsamic vinegar and salt and pepper to taste.
• Slice the loaf of pesto focaccia into two semi-circles, and halve each semi-circle. Layer the turkey onto the bottom halves of the focaccia bread, and spread spinach artichoke mix over turkey. Layer sautéed onions, asiago/parmesan blend and tomato slices. Close face of panini with the top halves of focaccia bread.
• Add panini to preheated grill and press lightly. Grill 5 minutes on medium or until the cheese begins to melt and there are grill marks on the focaccia bread.
• Serve hot with chips or your favorite soup!

REJUVENATED RUSTIC TURKEY - ARTICHOKE PANINI

Steps:

• Lightly toast pine nuts in cast-iron frying pan or oven; pour nuts into small bowl; set aside to cool.
• Melt butter in empty pan, sauté shallots, stirring lightly; set aside.
• Coarsely chop artichokes, then add to shallots in warm pan; set aside.
• Cut focaccia bread into four equal sandwich portions, then slice horizontally; spread each slice with one tablespoon of mayonnaise.
• Layer spinach and tomato slices equally on four of the bread slices.
• Add the grated cheese and toasted pine-nuts to the artichokes-shallot mixture in the pan; quickly divide into four portions and spoon over the spinach and tomatoes.
• Add one fourth of the turkey breast meat to each of the sandwiches, lightly add salt & pepper and cayenne pepper flakes to taste; put the lid on the sandwich and press lightly.
• Place sandwiches into panini-maker and heat per manufacturer's suggestions....OR....place sandwiches into large buttered medium-hot frying pan, place another heavy frying pan on top; then press down firmly to heat sandwich like this for 1-2 minutes.