Artichoke And Mushroom Panini Recipe
basil pesto, white cheddar, sundried tomato aioli, sourdough
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Panini Ingredients
Method
Preparation
- 1
Prepare the Vegetables
Drain and chop the artichoke hearts and slice the mushrooms. Sauté the mushrooms in a pan over medium heat until they are golden brown, about 5-7 minutes. Set aside.
- 2
Assemble the Panini
On a slice of sourdough bread, spread 1 tablespoon of basil pesto. Layer the sautéed mushrooms, chopped artichokes, and a generous handful of white cheddar cheese. Top with another slice of sourdough bread.
- 3
Grill the Panini
Preheat a panini press or a skillet over medium heat. If using a skillet, you may want to use a weight to press the sandwich down. Grill the panini for about 3-5 minutes on each side, until the bread is golden brown and the cheese is melted.
- 4
Add the Aioli
Once grilled, remove the panini from the heat and spread 2 tablespoons of sundried tomato aioli on the inside of each sandwich before serving.