Today's recipe from this week's featured cookbook, Panini Express, veers away from the ham of the last two days and heads straight to vegetarian territory with Artichoke, Oven-Roasted Tomato, and Goat Cheese Panini. Although tomatoes aren't in season as I write this, oven-roasting those you do find this time of year can help concentrate their flavor, sweetening them enough to play against the other flavors in this pressed sandwich.
But that's not what we did. We didn't have four or five hours to roast tomatoes today, so we subbed in jarred sun-dried tomatoes. We also didn't want to buy an entire bunch of basil just for one tablespoon's worth, so we subbed in some greens we had growing in the office AeroGarden.
Win 'Panini Express'
If you're just now tuning in, you should note that we're giving away five (5) copies of this book here on Serious Eats this week. More details on that here.
Cook the Book: Healthy and Delicious Artichoke, Oven-Roasted Tomato, and Goat Cheese Panini
About This Recipe
- 3 ounces fresh goat cheese
- 1 tablespoon finely chopped fresh basil
- 1 1/2 teaspoons extra-virgin olive oil
- 2 six-inch lengths of baguette
- 10 oven-roasted tomato halves
- 1 six-ounce jar quartered marinated artichoke hearts, drained
Place sandwiches in the press, pulling down top and cooking till sandwiches are browned, 4 to 7 minutes, depending on heat of your machine. Remove from press and serve immediately.
- If you sub in greens for the basil, try arugula, whose peppery flavor plays well against the tanginess of the goat cheese. Place it on the sandwich after cooking.