Try this Spinach & Artichoke Panini recipe, or contribute your own.
- Carbohydrate 7.37125431896 g
- Cholesterol 145.149558272 mg
- Fat 36.22295262016 g
- Fiber 0.660000014305115 g
- Protein 55.87875443248 g
- Saturated Fat 22.957066130672 g
- Serving Size 1 1 recipe (597g)
- Sodium 1427.568383912 mg
- Sugar 6.71125430465489 g
- Trans Fat 1.914400562752 g
- Calories 583 calories
Step-by-step
- Evenly spread butter on the outside of two slices of bread.
- Arrange the buttered side face-down.
- On one piece of bread, spread a thin layer of cream cheese.
- On the other slice of bread, spread a thin layer of Mezzetta Savory Garlic Spread.
- On top of the garlic spread, add 3 ounces grilled chicken strips, chopped Mezzetta’s Marinated Artichoke Hearts, 1/4 cup baby spinach, and 2 ounces shredded mozzarella cheese (use more cheese if you’d like!).
- Top with the second piece of bread with the cream cheese spread, buttered side facing out.
- Repeat the process for the remaining three sandwiches.
- Heat a panini press or a griddle pan to medium high heat.
- Cook the sandwiches for several minutes on each side, or until the bread is golden brown and the cheese has melted.
- Cut in half and serve.
Applying butter directly to the exterior of sandwich bread guarantees even golden coloring, whereas buttering the interior achieves nothing useful. Griddling heavy sandwiches requires medium-high heat to transfer thermal energy through dense fillings before the exterior scorches. Sourdough and other crusty breads tolerate high contact heat exceptionally well, but moisture management remains the primary variable dictating success. Marinated artichoke hearts and fresh baby spinach introduce significant surface water that can quickly turn sandwich interiors soggy if not handled correctly. Thoroughly patting the chopped artichokes dry with paper towels prevents excess liquid from pooling inside the crust, ensuring the interior ingredients steam properly rather than boiling in their own brine. Furthermore, shredded low-moisture mozzarella melts into a cohesive, elastic bind that stabilizes the filling components without releasing pools of excess whey.
Assessing doneness visually requires watching the edges of the bread for a uniform golden-brown hue and observing the sides of the sandwich for cheese beginning to bubble outward and turn translucent. If the bread darkens to a deep mahogany before the center feels warm and pliable, immediately reduce the heat source to medium-low or transfer the assembly to a covered skillet to let gentle ambient heat finish the melting process. Grilled chicken strips and marinated vegetables should be blotted of excess moisture before assembly to maintain structural integrity.
Swapping proteins or greens alters the final moisture profile, so adjust cooking times slightly when substituting wetter ingredients like roasted red peppers.
