Okie Dokie Recipe

Prep bread and cheese

Slice the ciabatta rolls in half horizontally. If the Brie has a thick rind edge you prefer removed, trim slightly, then slice the Brie into 4 equal slices per roll (about 4 oz per sandwich).

Warm confit tomatoes (optional)

If using refrigerated confit tomatoes, warm them very briefly in a small skillet over low heat for 1–2 minutes to loosen oils and intensify flavor. Remove from heat and set aside.

Prepare artichokes

Drain marinated artichoke hearts and quarter any large pieces so they fit the sandwich comfortably. Toss with the 0.5 tsp salt and 0.25 tsp black pepper and the 0.5 tsp lemon juice to brighten flavor.

If you prefer the pesto thinner for spreading, stir it with 1 teaspoon olive oil to loosen slightly.

Lightly brush the cut sides of both ciabatta halves with the 1 tablespoon olive oil.

Spread 2 tablespoons of basil pesto evenly on the bottom half of each roll.

Arrange Brie slices in an even layer over the pesto on each bottom half (about 4 oz Brie per sandwich).

Top the Brie with 3 confit tomatoes per sandwich, spacing them evenly.

Scatter the quartered marinated artichoke hearts over the tomatoes.

Pile 1 cup of fresh arugula on top of the artichokes for each sandwich. If using, drizzle about 0.5 tsp balsamic glaze over the arugula.

Close the sandwich with the top half of the roll.

Toast the assembled sandwich in a preheated panini press or skillet: if using a skillet, press down with a heavy spatula or another pan. Cook over medium heat for 3–4 minutes per side (or 4–6 minutes in a panini press) until the bread is golden and the Brie has softened and begun to melt.

Remove from heat, let rest 1 minute, then cut in half. Serve immediately.