Artichoke & Feta W/ Provolone Recipe

Prepare artichokes

Drain the canned artichoke hearts well and pat dry with paper towels. Quarter any large pieces so you have bite-sized pieces for a sandwich.

Make filling

In a medium bowl, combine the quartered artichoke hearts, 3 oz crumbled feta, 2 oz shredded provolone, 3 tbs mayonnaise and 2 tbs Greek yogurt. Add 1 tsp minced garlic, 1 tsp olive oil, 1 tsp freshly ground black pepper, 1 tsp lemon juice, 1 tbs chopped parsley and 1/4 tsp salt. Stir until evenly combined; the mixture should be spreadable but still have texture from the artichoke pieces. Taste and adjust salt and lemon as needed.

Optional warm filling

If you prefer the cheeses slightly melted for a gooey sandwich, transfer the filling to a small ovenproof dish and place under a broiler for 2–3 minutes until just bubbly, watching closely so it doesn't brown excessively. Remove and let cool 1 minute before assembling. (If keeping cold, skip this step.)

Prepare rolls: Preheat a panini press or skillet over medium heat, or preheat broiler if using the warm filling option. Lightly brush the cut sides of the ciabatta rolls with softened butter or olive oil.

Assemble sandwiches: On the bottom half of each roll, place a thin layer of baby spinach or arugula if using. Spoon about half of the artichoke-feta-provolone mixture onto each bottom half, spreading to the edges. Top with the remaining roll halves.

Grill or toast: If using a panini press, place sandwiches in the press and grill 3–4 minutes until the bread is toasted and cheese is melted. If using a skillet, place sandwiches in the skillet and press with a heavy spatula or weighted pan, cook 2–3 minutes per side until golden and cheese is melted. If you used the broiler for the filling, simply toast the assembled sandwiches under the broiler 1–2 minutes to warm the bread and meld flavors.

Finish and serve: Remove sandwiches from heat, let rest 1 minute, then slice in half. Serve warm immediately.