We are inspired by Half Backed Harvest on this panini. The combination of artichokes, lemon. brie and fresh black pepper is addicting. Adding a lightly steam broccoli adds not only a crunch but all the nutrition that comes with broccoli . It is a great way to add veggies to your diet. This is so easy to make and the filling can be made the day before. We used a thick sliced sourdough spelt bread but you can really use any rustic bread you like. Not to worry if you do not have a sandwich press just use a skillet or a grill pan.
INGREDIENTS
1 cup marinated artichokes hearts chopped
1 cup chopped steamed broccoli florets
1/4 cup Greek yogurt
Juice and zest of half a lemon
1/2 cup shredded Emmental cheese
1 tablespoons fresh thyme leaves
1 tablespoon fresh chopped basil
1/2 teaspoon fresh black pepper
1/2 cup pesto homemade or store-bought
170 g of brie sliced with rind
8 slices of bread, we used sourdough spelt
Honey for drizzling
Olive oil
PEPARATION
1. In a medium bowl add the artichokes, broccoli, yogurt, emmental cheese, thyme, basil. lemon zest and juice and fresh black pepper, mix to combine.
Coat the outside of the bread with olive oil and then spread the other side with presto. Add a layer of brie and then the artichoke mixture. Lightly drizzle with honey and add the top piece of the bread.
If using a sandwich press add he sandwich and grill until cheese is melted. Alternatively heat up a skillet of grill pan and place he sandwich on the grill and cover, grill for around 1-2 minutes before carefully truing over and grill for another 1-2 minutes until the bread is nice and toasted. If the cheese is no melted you can cover and heat until melted or place in the microwave for 30 seconds.