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Monterey Artichoke Panini Recipe

Monterey Artichoke Panini Recipe

Looking for a unique, new sandwich idea? This wonderful combination of cheese, artichokes, spinach and tomatoes will have you smacking your lips. "It's wonderful," attests Jean Ecos of Hartland, Wisconsin.
TOTAL TIME: Prep/Total Time: 25 min. YIELD:2 servings


  • 4 slices sourdough or multigrain bread
  • 4 slices Monterey Jack cheese (3/4 ounce each)
  • 1/2 cup water-packed artichoke hearts, rinsed, drained and halved
  • 1/2 cup fresh baby spinach
  • 4 slices tomato
  • 1 tablespoon butter, softened


  • 1. On two slices of bread, layer a slice of cheese, artichokes, spinach, two slices of tomato and remaining cheese. Top with remaining bread. Spread butter on outsides of sandwiches.
  • 2. Cook on a panini maker or indoor grill until bread is toasted and cheese is melted. Yield: 2 servings.

Nutritional Facts

1 sandwich equals 416 calories, 20 g fat (12 g saturated fat), 56 mg cholesterol, 855 mg sodium, 38 g carbohydrate, 3 g fiber, 18 g protein.

Reviews for Monterey Artichoke Panini

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Reviewed Jan. 13, 2015

"Yummy and quick! I used marinated artichokes and the sourdough bread. I don't have a panini maker or grill, so toasted it in a non-stick skillet on the stove, which worked out fine. We loved it and definitely have it again."

Reviewed Jul. 26, 2014

"Very Good! I also used marinated artichokes because that is what I had. I think the flavor helped enhance the sandwich"

Reviewed Jun. 28, 2011

"This was very good. The only difference I made was to use marinated artichokes because that is what I had on hand."

Reviewed Jan. 21, 2010

"This looks so good. I am hungry."

Reviewed Nov. 8, 2009

"We love this recipe. Most times we add a dash of our favorite Italian dressing on the artichokes, but the recipe is great on its own!"

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