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two tomato artichoke panini sandwiches

Tomato Artichoke Two Cheese Panini with Pesto Aioli

5 from 4 votes
This tomato artichoke two cheese panini with pesto aioli is bursting with fresh flavors and gooey cheese! It’s a hearty vegetarian sandwich that even meat-eaters will love!
Prep Time:10 mins
Cook Time:8 mins
Total Time:18 mins
Course: Sandwich
Cuisine: Italian
Keyword: Vegetarian
Servings: 4 sandwiches
Calories: 630kcal
Author: Sip + Sanity | Linda Feller

Equipment

  • grill pan or panini press

Ingredients

  • 2 tbsp light mayonnaise
  • 2 tbsp prepared basil pesto
  • 1 - 2 tsp lemon juice to taste
  • 12 oz focaccia bread (or 4 individual, sandwich sized loaves) sliced in half
  • 4 slices provolone cheese
  • 8 slices heirloom tomatoes or your favorite tomato
  • kosher salt and fresh cracked pepper
  • 12 artichoke hearts (packed in brine) halved, squeezed to remove excess liquid
  • 8 fresh basil leaves
  • 8 oz fresh mozzarella cheese sliced
  • olive oil

Instructions

  • Prepare the pesto aioli by combining mayo, pesto and lemon juice (to taste) in a small bowl.
  • Spread 1 tbsp of aioli on each of the 4 bread tops.
  • On each bread bottom, layer the ingredients as follows:
    1 slice of provolone, 2 slices of tomato, salt + pepper, 6 artichoke heart halves, 2 torn basil leaves, 1/4 of the mozzarella slices. Place the bread tops on.
  • Preheat a grill pan or non-stick skillet over medium heat. You may also preheat a cast iron skillet, large soup pot, or foil-covered brick (any heavy cooking tool) on a separate burner to serve as a "press".
  • Oil the grill pan with olive oil. Place your sandwiches in the pan, working in batches if necessary. Brush or drizzle olive oil on top of the sandwiches to prevent them sticking to the bottom of your "press".
  • Place the "press" on top of the sandwiches and cook for 3 to 4 minutes. Carefull remove the "press" with oven mitts. Flip the sandwiches over, replace the "press" and cook an additional 3 to 4 minutes.