Enjoy some Mediterranean flair in your sandwich lineup with this grilled artichoke and feta panini. The combination of tangy feta, flavorful pesto, and hearty artichokes nestled between slices of crusty bread is grilled to crispy perfection. Fresh tomatoes and spinach add a juicy crunch, making this panini a well-rounded, delicious meal option.

Prep Time: 12 minutes
Cook Time: 10 minutes
Total Time: 22 minutes
Yield: 2 paninis 1x

Ingredients

Units Scale

4 large slices of ciabatta or sourdough bread
1 cup canned artichoke hearts, drained and sliced
1/2 cup crumbled feta cheese
4 tablespoons pesto sauce, store-bought or homemade
1 tomato, sliced
1 cup fresh spinach leaves
Olive oil for brushing
Salt and pepper to taste

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Instructions

Prep Ingredients (5 minutes): Drain and slice the artichoke hearts, slice the tomato, and wash the spinach leaves.
Assemble Panini (5 minutes): Spread pesto on one side of each bread slice. Layer on the artichoke hearts, feta cheese, tomato slices, and spinach leaves. Season with a pinch of salt and pepper. Top with the other slice of bread to create a sandwich.
Heat Panini Press or Skillet (2 minutes): Preheat your panini press. If you don’t have a panini press, heat a skillet or griddle over medium heat.
Grill Panini (8 minutes): Brush the outside of the sandwich lightly with olive oil. Place the sandwich in the panini press and grill until the bread is toasted and crisp, about 4 minutes per side. If using a skillet, place the sandwich in the skillet and press down with a spatula or another heavy pan. Flip the sandwich halfway through to grill both sides evenly.
Serve (2 minutes): Remove the panini from the press or skillet and let it sit for a minute before cutting. Slice in half and serve warm.

Notes

Feel free to add a protein like grilled chicken or turkey if desired, and for a vegan version, substitute the feta with a vegan cheese and use a vegan pesto. The beauty of this panini lies in its versatility and the delightful crunch of the grilled bread. Enjoy!

*Please keep in mind that the following nutritional information is based on estimates and can vary depending on the specific brands and ingredients used.

Nutrition

Serving Size: 1 panini
Calories: 450
Sugar: 3g
Sodium: 980mg
Fat: 25g
Carbohydrates: 35g
Fiber: 5g
Protein: 15g
Cholesterol: 30mg

Pair this with...

Oven Baked Potato Chips

Begin by preheating your oven to 375°F (190°C). Take 2 to 3 large potatoes and slice them as thinly as you can, preferably using a mandolin slicer. This will ensure even cooking. Rinse the slices in cold water and pat them dry thoroughly with paper towels to remove any excess starch. Lay them out on a baking sheet lined with parchment paper. Be sure they aren't overlapping. Lightly brush each slice with olive oil. Sprinkle some finely chopped rosemary over the top if desired - the fresher, the better. Season with sea salt according to your preference. Pop them in the oven for about 10-15 minutes or until they're crispy and golden. Keep an eye on them, especially towards the end, to ensure they don't burn. Once out, let them cool slightly to further crisp up.

Homemade Apple Sauce

Grab about 4-6 apples (mix and match varieties for fun flavors), ¾ cup water, a pinch of salt, and sugar or honey to taste. For an aromatic twist, toss in a cinnamon stick or a pinch of ground cinnamon. First, peel, core, and chop your apples. Throw them in a pot with the water, salt, and optional cinnamon. Bring to a boil, then reduce to a simmer, letting those apples soften for 20-30 minutes. Once they’re all mushy and the kitchen smells like heaven, mash 'em up with a fork or potato masher. Sweeten if desired, and voilà, you’ve got applesauce! Serve it warm or cold.

Chunky Potato Salad

Start with some good-quality, sturdy potatoes like Yukon Gold or red potatoes. Boil them until they're fork-tender but still hold their shape. Once cooled, cut them into generous chunks. Mix in some finely chopped celery and red onion, adding both crunch and a touch of zesty flavor. For the dressing, combine mayonnaise, a dash of mustard, and a sprinkle of salt and pepper, creating a creamy blend that brings everything together. Once the potatoes are coated in this rich dressing, transfer the salad to a serving dish. For the finishing touch, give it a generous sprinkle of paprika on top. Not only does it add a subtle smokiness, but it also gives the salad a vibrant pop of color.