Artichoke, Sun-dried Tomato, Feta and Pesto Panini

Whew.  It’s hard to quickly say what kind of panini this is because I’m not sure what the main ingredient would be considered.  Artichokes and sun-dried tomatoes go hand in hand, so not those.  Feta is a great addition.  Pesto is always my favorite.  But I might even say the sourdough bread is where it’s at.  Next time I’ll put some sourdough bread in the panini press and call it a recipe.  


Okay time to get emotional (over a panini).  There is something so comforting about eating a panini.  What?  Okay I really can’t put my finger on it.  I just know I wouldn’t have felt the same happiness if I had made this sandwich on the stove or in the oven, even though it would still be so good and probably taste the EXACT SAME.  Hellooooo nutball.


So let’s make ’em already! 

Artichoke, Sun-dried Tomato, Feta and Pesto Panini

Makes 1 large panini


2 large slices sourdough bread

1/4 cup shredded mozzarella 

1/4 cup crumbled feta cheese

2 Tbsp pesto

4-5 artichoke hearts

5-6 sun-dried tomatoes

red pepper flakes, optional


Spread 1 Tbsp pesto on each slice of bread (2 total).  Pile your feta, artichoke hearts, and sun-dried tomatoes on one slice.  Add the mozzarella to the other slice and put your sandwich together.  You are welcome to sprinkle some red pepper flakes inside if you would like—a little kick!

Spray your panini press and cook for 3 minutes or so, once cheese has melted. 

If you don’t have a press, I would suggest broiling both sides open faced and then putting the sandwich together when it comes out of the oven. 





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