Tomato Artichoke Two Cheese Panini with Pesto Aioli

Tomato Artichoke Two Cheese Panini with Pesto Aioli

Sip + Sanity | Linda Feller

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!

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Sandwich

Italian

sandwiches

555 kcal

Equipment

grill pan or panini press

Ingredients

2 tablespoon light mayonnaise
2 tablespoon prepared basil pesto
1 - 2 teaspoon lemon juice, to taste
12 ounce 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 ounce 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.

Nutrition

cheese, stove top, tomatoes, vegetarian

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