Artichoke And Mushroom Panini Recipe
basil pesto, white cheddar, sundried tomato aioli, sourdough
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Ingredients
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Panini Ingredients
Method
Cooking Instructions
Prepare the Filling
In a skillet, heat olive oil over medium heat. Add sliced mushrooms and sauté until they are golden brown, about 5-7 minutes. Add the chopped artichoke hearts, and season with salt and black pepper. Cook for an additional 3-4 minutes, then remove from heat.
Assemble the Panini
Spread basil pesto on one side of each slice of sourdough bread. On two slices, layer the sautéed mushroom and artichoke mixture, followed by a generous amount of shredded white cheddar cheese. Top with the remaining slices of bread, pesto side down.
Grill the Panini
Preheat a panini press or a skillet over medium heat. If using a skillet, lightly brush the outside of the sandwiches with olive oil. Grill the panini until the bread is golden brown and the cheese is melted, about 5-6 minutes in a panini press or 3-4 minutes per side in a skillet.
Serve
Once grilled, remove the panini from the heat and let them cool for a minute. Slice in half, serve with sundried tomato aioli on the side for dipping.