- 2 slices bread
- 2-3 slices fresh mozzarella
- 2 artichoke hearts, sliced
- 2-3 slices tomato
- 2-3 large basil leaves
- pesto (optional)
- few slices of butter
To make this sandwich, I used a George Foreman grill, which is perfect for panini making: both sides of the sandwich get perfectly crisp, the cheese gets melty, and it takes no time at all. Oh, and you get those great great ridges pressed into the bread, which magically seem to make it taste even better.
If you don’t have a grill, though, don’t fear! You can grill your sandwich in a saucepan the good, old fashioned way. These directions are for the saucepan method.
- Spread butter on one side of your slices of bread. Place the first slice in the saucepan, with the butter side down. Put all the fixings inside the sandwich, then place the second slice of bread on top with the butter side up.
- Place a lid over the saucepan and let it cook for a minute or two. The lid helps the cheese get all melty and delicious.
- Check to see if the bottom is lightly brown. If it is, flip the sandwich over and cook on the other side, putting the lid back over the saucepan.