Zutaten für Lunch In The Vineyard
- Italian Bread
- Extra Virgin Olive Oil
- Red Wine Vinegar
- Salt
- Ground Black Pepper
- Marinated Artichoke Hearts
- 2 ounces gorgonzola cheese, crumbled
- 1/2 cup escarole, roughly chopped
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Zubereitung von Lunch In The Vineyard
- Brush one side of each bread slice with 1/4 cup of extra virgin olive oil (evoo) mixed with 1 tablespoon of balsamic vinegar.
- Season both sides of the bread lightly with salt and freshly ground black pepper.
- Gently flatten 1 cup of artichoke hearts using the broad side of a knife.
- Assemble the panini: spread 2 ounces of gorgonzola cheese on one side of each bread slice. Layer 1/2 cup of escarole on top of the cheese. Evenly distribute the flattened artichoke hearts over the escarole.
- Top with the remaining bread slices, oiled-side up.
- Brush the outsides of the sandwiches with the remaining olive oil mixture.
- Cook in a skillet, panini press, or on a griddle over medium heat for 3-4 minutes per side, or until golden brown and the cheese is melted and gooey.
Nutrition Information (Approximate per serving)
Sodium
30 g
Sugar
4g
Fat
42g
Carbs
9g