Spinach and Artichoke Panini with Fontina cheese
A crispy, savory delight accented with a drizzle of sweetness! Fresh oregano and thyme, a hint of nutmeg and a pinch of spicy red pepper flakes makes this panini oh-so-delicious! The featured flavors in this yummy Panini filling include fresh baby spinach leaves, crunchy and tangy marinated artichokes and cheesy mozzarella and Fontina. The perfect panini to satisfy both your sweet and salty tastebuds!
Servings: 6
Equipment
- Panini press
Ingredients
For Spinach Artichoke filling
- 1 tsp grape seed oil
- 10 oz fresh baby spinach leaves
- 1/4 tsp Kosher salt
- 1/2 tsp black pepper
- 1/4 tsp nutmeg
- 2 tsp fresh thyme
- 1 tsp fresh oregano
- 1/2 tsp red pepper flakes
- 1/3 cup plain Greek Yogurt *strained and whisked
- 10 oz marinated artichokes *jarred
- 1 cup fontina cheese *shredded
- 1/2 cup mozarella cheese *shredded
For Panini
- 6 sourdough bread slices
- cooking spray
- 3/4 cup basil pesto *store-bought, jarred, for spreading
- 1/4 cup honey *as needed for drizzling
Instructions
For Spinach Artichoke filling
- In a large skillet, heat 1 tsp grape seed oil on medium high heat. Once oil is hot, turn heat to medium and add baby spinach leaves. Add Kosher salt and black pepper, mix well, saute for 2 minutes. Turn heat to low, cover skillet and cook for an additional 3-4 minutes until spinach wilts.
- Uncover skillet, turn heat to medium high and cook for 1-2 minutes (until moisture evaporates). Then turn off heat, add nutmeg, fresh thyme and oregano, red pepper flakes and mix well. Now transfer spinach mixture to a glass bowl. Add remaining ingredients (marinated artichokes, greek yogurt and Fontina and mozzarella cheeses). Gently mix to combine all ingredients. Set aside and let cool for 10 minutes.
For Panini assembly
- Using a pastry brush, spread the basil pesto on both slices of sourdough bread (inner). Place 2 tbsp of Spinach Artichoke filling on top of pesto and evenly spread, drizzle with honey, and top with other slice and gently press down to seal. Repeat with remaining sourdough bread slices.
- Warm Panini press (plug-in and set to 8 or 9 setting-medium high to high). Lightly spray both sides of panini press with cooking oil.
- Place one panini at a time in panini maker, gently press down and let cook for 4-6 minutes to a golden brown. Remove paninis onto serving platter, drizzle with additional honey and sprinkle with more fresh oregano and thyme.
- Crispy, savory and delicious Spinach Artichoke Paninis are now ready to serve. Enjoy! Nosh Farma'aiye.