Artichoke, Goat Cheese and Marinated Tomato Panini
Tomatoes:
- 2 medium tomatoes, peeled and finely chopped (about 2 cups)
- 1 garlic clove, pressed or minced
- 2 tablespoons extra-virgin olive oil
- ½ teaspoon fine sea salt or kosher salt
- Freshly ground pepper, to taste
- Panini:
- ¾ cup (6 ounces) soft fresh goat cheese, at room temperature
- 2 tablespoons finely chopped fresh basil
- 3 teaspoons extra-virgin olive oil
- 6 slices artisanal white bread or sourdough
- 1 (6-ounce) jar quartered marinated artichoke hearts, drained
- Fine sea salt or kosher salt and freshly ground pepper, to taste
Instructions:
Oven-roasting the tomatoes can help concentrate their flavor, sweetening them enough to play against the other flavors in this pressed sandwich.
- For the tomatoes, in a small bowl, combine the tomatoes, garlic, olive oil, and salt. Season with the pepper. Set the tomato mixture aside to allow the flavors to blend for at least 20 minutes, stirring occasionally.
- For the panini, in another small bowl, combine the goat cheese, basil, and olive oil; stir until the cheese is well combined with the other ingredients.
- Arrange the bread slices on a work surface, and spread some of the goat cheese mixture on 3 slices. Using a slotted spoon, spoon some of the tomato mixture atop the goat cheese. Top with some of the artichokes. Sprinkle with salt and pepper. Top each sandwich with the remaining bread slices.
- If using a panini grill, cook each sandwich according to the manufacturer’s instructions, until golden brown, about 7 minutes.
- If using a nonstick skillet, heat the skillet over medium heat. Add a sandwich to the skillet; then top the sandwich with a second heavy skillet to press the sandwich. (To weigh the sandwich down even more, place canned goods atop the second skillet.) Grill the sandwich until golden brown, about 4 minutes per side. Repeat with the remaining sandwiches.