I was looking for inspiration for the third installment of the PaninoLog, and I found it on the menu of 'ino, the West Village panini bar that led the wave of sandwich bars that have sprouted up across Manhattan and Brooklyn over the past few years. Perusing 'ino's offerings online (pdf), I came across an artichoke, fennel, and fontina panino that sounded like a fantastic combination.
I've been to 'ino, but never had this sandwich, so I improvised on the details. Skipping the fennel, I layered slices of fontina and grilled artichoke hearts from Grace's Marketplace between two slices of organic country white bread from Amy's Bread, then brushed the outer layers of the sandwich with olive oil and placed it in the grill. The result: a crunchy grilled cheese sandwich with an Italian pedigree. Another successful sandwich endeavor accomplished.