Panini With Artichoke Hearts, Spinach and Red Peppers

5.0(436)

Here’s a great way to pack a lot of nutrients into a sandwich. If you use frozen artichoke hearts, the panini are quickly assembled.

by Martha Rose Shulman

Open original recipe

ItalianDinner, Easy, Quick, Weeknight, Main Course

Servings

4 servings

Total time

15 min

Calories / serving

418 kcal

Ingredients (10)

serves

6 ounces (1 bag) baby spinachspinach
3 tablespoons olive oilolive-oil
2 garlic cloves, mincedgarlic
12 ounces frozen or fresh cooked artichoke hearts, sliced
1 teaspoon fresh thyme leavesthyme
Salt, preferably kosher saltsalt
freshly ground pepperpepper
1 large or 2 smaller roasted sweet red peppers, slicedpepper
1/4 pound fontina or Gruyère, thinly sliced or gratedfontina
8 slices whole grain country breadbread

Instructions (3 steps)

01Bring a large pot of generously salted water to a boil. Fill a bowl with ice water. Add the spinach to the boiling water and blanch for 10 to 20 seconds. Transfer to the ice water to cool for a few minutes, then drain and squeeze out excess water. Chop coarsely.
02Heat 1 tablespoon of the oil in a large, heavy skillet over medium heat, and add the garlic. Cook, stirring, until the garlic is fragrant, about 30 seconds, and stir in the artichoke hearts. Stir for a few minutes, until the artichoke hearts are beginning to color, and add the thyme leaves and the spinach. Toss together and season to taste with salt and pepper. Remove from the heat.

03Preheat a panini grill. Top four of the bread slices with the artichoke hearts and spinach. Add strips of roasted pepper, then cheese. Top with the remaining bread and press together. Brush the outside of the bread (top and bottom slices) with olive oil. Place in the panini maker and grill for four to five minutes, until the cheese has melted and the bread is toasty. Slice in half and serve hot.

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Rich recipe — supports nutrition-aware planning.