Artichoke and Tomato Panini

You know what it’s like when one of your friends decides to tell you all the details about a random dream they’ve had? Sure, it’s nice to listen and seem interested.

But, seriously? I rarely care.

I just hope that all these wedding recaps aren’t having the same effect on you. At least, unlike crazy dreams, I’m actually able to give you visuals. That makes it better, right?

Well, if not, here’s something to make it up to you: a delicious recipe and mildly entertaining back story! Starting now.

A few years ago, when I first got into cooking, I stumbled upon a recipe for a sundried tomato and artichoke panini. Considering artichokes are one of our shared loves in life, my mom and I immediately decided to make it. Upon first bite, we were in love. It was truly my perfect sandwich.

Then, tragedy struck: We lost the recipe.

Since that time, I’ve occasionally tried to reclaim the magic. Although it’s never been able to duplicate my first love, the resulting sandwiches have been pretty delicious in their own rights. Take my most recent rendition for example…

Artichoke and Tomato Panini

Ingredients:

  • 4 ciabatta rolls
  • ~ 1 T melted butter
  • 2 Roma tomatoes, washed
  • 14 oz. can quartered artichoke hearts, drained
  • 2 T light mayo
  • 1 t lemon juice
  • Salt and pepper, to taste
  • 4 slices cheese, optional (I didn’t use any cheese, but later decided it would have been a good addition)

Directions:

  • Heat a grill pan (or panini press) to medium-high.
  • Thinly slice the tomatoes, place on a paper towel and set aside to drain.
  • Slice the ciabatta rolls in half and lightly butter the insides. Place buttered-side down on the grill pan. Push down with a grill press for 1-2 minutes, until lightly browned.
  • In a medium mixing bowl, combine the artichokes, mayo, lemon juice, salt and pepper.
  • Arrange tomato slices inside the ciabatta rolls. Add with artichoke mixture. Add optional cheese. Top with other half of the roll.
  • Place back on grill press and press for 2-3 minutes each side, until lightly browned with ridge marks.

From the start, I knew this sandwich wasn’t going to be exactly the same as the original, considering the tomatoes were fresh and not sundried. However, it was still incredibly delicious and Dan proclaimed it was his favorite meal of the week.

That’s a win in my book… At least until the next stab I take at the original sandwich.

Question: Have you ever lost an important recipe and been unable to recreate?

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4 responses to “Artichoke and Tomato Panini

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