Oh, MAN. Is it possible to go wrong with artichoke hearts?
The best panini I ever had was filled with roasted red and yellow peppers, grilled aubergine, mozzarella and red onion, smeared with pesto. Two greasy thumbs up.
PaninoLog: Country Bread with Artichoke and Fontina
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.
Posted by Josh Friedland on Feb 5, 2004
in
Dining In, PaninoLog
|
Link
|
|
Print this page
|
Share This
Comments
These artichokes were particularly good because they weren't saturated with an acidic brine--just grilled and doused with olive oil.
That sandwich sounds excellent. My wife will not eat eggplant, but I may need to make this one just for myself.
I love the roasted artichokes you get in jars of olive oil -- same with the roasted peppers and roasted baby onions. I could eat them every day of my life.
http://www.batterylaptoppower.com/hp/pavilion-nx9100.htm hp pavilion nx9100 battery
what's fresh
read more|
www.flickr.com
|
||
|
The comments to this entry are closed.