Monterey Artichoke Panini Recipes

MONTEREY ARTICHOKE PANINI

Steps:

• Top two slices of bread with a slice of cheese each; layer each with 1/4 cup artichokes, 1/4 cup spinach, two tomato slices and remaining cheese. Top with remaining bread. Spread butter over outside of sandwiches. , Cook on a panini maker or indoor grill until bread is toasted and cheese is melted.

ARTICHOKE MANHATTAN

Steps:

• To a cocktail glass filled with ice, add the rye, artichoke liqueur and sweet vermouth. Stir for 30 seconds to chill. Strain into a rocks glass with fresh ice. Garnish with the fennel petal and orange zest.

MONTEREY CHICKEN

Steps:

• Sprinkle chicken with salt and pepper. In a large skillet coated with cooking spray, cook chicken for 4-5 minutes on each side or until juices run clear. Transfer to a greased baking sheet. , Top each with barbecue sauce, bacon and cheese. Broil 3-4 in. from the heat for 2-3 minutes or until cheese is melted. Sprinkle with tomato and chives.

CHICKEN AND ARTICHOKE PANINI

Steps:

• Heat closed contact grill or panini maker for 5 minutes.
• On each slice of bread, spread 1 tablespoon cream cheese. On cream cheese side of 4 bread slices, layer chicken, artichokes and parsley; season with salt and pepper. Top with remaining bread slices, cream cheese side down.
• Place sandwiches on grill. Close grill; cook 3 to 5 minutes or until bread is toasted.

PANINI WITH ARTICHOKE HEARTS, SPINACH AND RED PEPPERS

Steps:

• Bring 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.
• Heat 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.
• Preheat 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.

MONTANA PANINI

Steps:

• In small bowl, mix ranch dressing and avocado.
• Spread 1 side of each bread slice with butter. On work surface, place 6 bread slices butter sides down; top with turkey, bacon, tomato, cheese and dressing mixture. Top with remaining bread slices, butter sides up.
• In 12-inch skillet, place sandwiches. Cover and cook over medium heat 4 to 5 minutes, turning once, until bread is crisp and cheese is melted.

ARTICHOKE AND TUNA PANINI WITH GARBANZO BEAN SPREAD

Steps:

• To make the Garbanzo Bean Spread: Combine all the ingredients in a food processor. Pulse until the mixture is smooth. Transfer to a small bowl and set aside.
• To make the Panini: Combine the black olives, olive oil, salt, pepper, tuna, and artichokes in a bowl.
• Lay out the sliced baguettes. Spread the Garbanzo Bean Spread on both halves of the baguettes. Spoon the tuna mixture over the bean spread. Top with the arugula and close the sandwich. Wrap 1 end of the sandwich in parchment paper to make it easier to eat. Place the sandwiches on a platter and serve.

ROASTED RED PEPPER AND ARTICHOKE PANINI

Steps:

• spread half of the pesto on one piece of ciabatta and the other half on the other piece.
• top with cheese, chopped artichoke hearts and 1 layer of roasted red pepper (i use trader joes jarred, they are wonderful!).
• brush the outside of the roll on the top and bottom with olive oil and grill on panini press (you can just bake if you dont have one) until crispy and melted.

ARTICHOKE AND EGGPLANT PANINI

Steps:

• Prepare a gas grill for direct-heat cooking over medium-high heat; see grilling procedure .
• Pulse artichokes, mayonnaise, capers, and garlic in a food processor until coarsely chopped.
• Trim off a thin slice from 2 opposite long sides of eggplant, then cut eggplant lengthwise into 4 (1/3-inch-thick) slices. Brush both sides of slices with 2 tablespoons oil (total) and season with 1/4 teaspoon each of salt and pepper.
• Grill eggplant slices, covered, turning once and brushing grilled sides with 1 tablespoon oil (total), until golden-brown and tender, about 4 minutes, then transfer to a tray.
• Brush both sides of bread with remaining 2 tablespoons oil and grill, covered, without turning, until grill marks appear, about 2 minutes.
• Top each of 4 bread slices, grilled sides up, with cheese and an eggplant slice. Spread artichoke mixture on remaining 4 bread slices, grilled sides up, then assemble sandwiches.
• Put sandwiches on grill and press down with a metal spatula, then grill, turning once, until heated through and grill marks appear, about 4 minutes total.

PANERA BREAD'S TURKEY ARTICHOKE PANINI

Steps:

• Preheat panini grill to medium temperature. In a medium sauce pan, sauté diced red onion in olive oil until transparent. Add balsamic vinegar and salt and pepper to taste.
• Slice the loaf of pesto focaccia into two semi-circles, and halve each semi-circle. Layer the turkey onto the bottom halves of the focaccia bread, and spread spinach artichoke mix over turkey. Layer sautéed onions, asiago/parmesan blend and tomato slices. Close face of panini with the top halves of focaccia bread.
• Add panini to preheated grill and press lightly. Grill 5 minutes on medium or until the cheese begins to melt and there are grill marks on the focaccia bread.
• Serve hot with chips or your favorite soup!