Artichoke Pesto Panini Sandwich Recipe

I love artichokes, so I found it really interesting that this panini sandwich recipe incorporated them into a pesto.

The original recipe called for fresh parsley, but I used basil instead. I tend to prefer basil over parsley for flavor, and I didn't have any parley on hand.

I also didn't have ciabatta, so I used French bread. I used pita bread for my leftovers, so either are good choices.

I also used half as much red onion (the original recipe called for one whole onion) because Hubby thinks onions will kill him.

I always enjoy the recipes I get from The Six O'Clock Scramble, and this panini is no exception.

The Scramble is a meal planning service that provides a fully customizable menu and grocery list every week. The service is geared towards those of us who have a limited amount of time to cook every night, so most of the recipes can be completed in less than 30 minutes.

Cook and prep time for this dish is 25 minutes.

Artichoke Pesto Panini Sandwich Recipe

¼ c. extra virgin olive oil, plus 1 Tbsp. for sauteing the onions
½ red onion, thinly sliced
1 teaspoon red wine vinegar
15 oz canned artichoke hearts, drained and rinsed
1 clove garlic, smashed
½ c. fresh basil
2 tablespoon walnut pieces
1 teaspoon lemon juice
½ teaspoon salt
⅛ teaspoon ground black pepper
1 loaf fresh bread, halved, separating top from bottom
8 oz fresh mozzarella cheese, sliced

Heat 1 tablespoon olive oil in a skillet over medium heat. Saute the onions and a pinch of salt over medium heat until they are tender and starting to brown, 7-10 minutes. Add red wine vinegar during the last couple minutes of cooking.

In a food processor, combine artichokes, ¼ c olive oil, garlic, basil, walnuts, lemon juice, ¼ teaspoon salt and pepper. Blend until smooth.

Heat a sandwich press or heavy skillet.

Spread a spoonful of pesto on a slice of bread and top with mozzarella cheese and onions. Place another slice of bread on top.

If using a sandwich press, loosely wrap the sandwich in foil. Grill or press the sandwich until the cheese is melted and the bread starts to brown, about 2 minutes per side of grilling or 2 minutes total in a sandwich press.

Slice and enjoy.

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Artichoke Pesto Paninis

Yield: 6

Prep Time: 10 minutes

Cook Time: 5 minutes

Total Time: 15 minutes

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Ingredients

• ¼ c. extra virgin olive oil, plus 1 Tbsp. for sauteing the onions
• ½ red onion, thinly sliced
• 1 teaspoon red wine vinegar
• 15 oz canned artichoke hearts, drained and rinsed
• 1 clove garlic, smashed
• ½ c. fresh basil
• 2 tablespoon walnut pieces
• 1 teaspoon lemon juice
• ½ teaspoon salt
• ⅛ teaspoon ground black pepper
• 1 loaf fresh bread
• 8 oz fresh mozzarella cheese, sliced

Instructions

1. Heat 1 tablespoon olive oil in a skillet over medium heat. Saute the onions and a pinch of salt over medium heat until they are tender and starting to brown, 7-10 minutes. Add red wine vinegar during the last couple minutes of cooking.
2. In a food processor, combine artichokes, ¼ c olive oil, garlic, basil, walnuts, lemon juice, ¼ teaspoon salt and pepper. Blend until smooth.
3. Heat a sandwich press or heavy skillet.
4. Spread a spoonful of pesto on a slice of bread and top with mozzarella cheese and onions. Place another slice of bread on top.
5. If using a sandwich press, loosely wrap the sandwich in foil. Grill or press the sandwich until the cheese is melted and the bread starts to brown, about 2 minutes per side of grilling or 2 minutes total in a sandwich press.
6. Slice and enjoy.

Notes

Adapted from The Six O'Clock Scramble

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