from our chefs / recipes
Artichoke Grilled Cheese
Pumpkin Bread Pudding with Toasted Pecans and Salted Caramel Sauce
½ cup roasted artichoke hearts 2 tablespoon olive oil (extra virgin hot pepper infused) 2 slices Pane Turano 3/4 cup mozzarella
Begin by adding half of the mozzarella to one slice of Pane Turano. Top with the roasted artichoke hearts and the rest of the cheese. Finish by adding the top slice of bread and sprinkling the entire sandwich with the hot pepper olive oil. Set aside. Heat a medium-sized cast iron skillet or Panini press over medium heat and add in the buttered sandwich. Let the sandwich cook for a few minutes on one side until the crust has become a golden brown color and the cheese has begun to melt. Once one side is ready, gently flip the sandwich and repeat until all the cheese has melted and the other side is as toasted and crisped up as side 1. When the sandwich is ready, remove it from the heat and let it sit for a few minutes before serving.
Send this to a friend