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Mortadella & Artichoke Tapenade Panino
Prep Time:
15
minutes
mins
Cook Time:
5
minutes
mins
Servings:
2
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Ingredients
FOR THE ARtICHOKE TAPENADE: (Makes approximately 1 cup)
1
14-ounce can artichoke hearts, drained
1
tablespoon
finely grated pecorino
3
tablespoons
extra-virgin olive oil
Pinch
freshly ground black pepper
FOR THE PANINI:
4
tablespoons
½ stick unsalted butter, softened
½
small clove garlic
,
grated on a microplane
Pinch
garlic powder
4
slices
crusty Italian bread
¼
cup
Artichoke Tapenade
,
recipe follows
6
ounces
thinly-sliced mortadella
,
about 8 slices
3
ounces
thinly-sliced provolone
,
about 6 slices
Instructions
MAKE THE TAPENADE. Gently squeeze any excess water from the artichoke hearts.
Separate the hearts from the tender leaves.
Place the hearts in a mini food processor or a mortar and process or mash until creamy.
Add the cheese, olive oil and pepper and stir until well combined.
Finely chop the artichoke leaves and stir them into the artichoke paste.
Store in the refrigerator for up to 5 days.
MAKE THE PANINI. Preheat a panini press to medium-low.
In a small bowl, stir the butter, garlic and garlic powder until well combined.
Spread a thin, even layer of the garlic butter onto one side of a slice of bread; flip the bread over.
Spread 2 tablespoons of the Artichoke Tapenade onto the other side of the bread.
Top evenly with half of the mortadella.
Top evenly with half of the provolone.
Cover with another slice of bread.
Spread a thin, even layer of the garlic butter onto the exposed side of the bread.
Repeat with the remaining ingredients.
Place the sandwiches into the prepared panini press and cook until the bread is golden brown and crisp, for 3 to 5 minutes.
Halve and serve immediately.
Notes
If you do not have a panini press, you can cook the panini in a cast iron skillet with a second on top to press the sandwich.
Course:
Lunch, Sandwiches
Author:
Anthony Michael Contrino