PANINI WITH ARTICHOKE HEARTS, SPINACH AND RED PEPPERS
Here's a great way to pack a lot of nutrients into a sandwich. If you use frozen artichoke hearts, the panini are quickly assembled.
Provided by Martha Rose Shulman
Categories dinner, easy, quick, weekday, main course
Time 15m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Bring a large pot of generously salted water to a boil. Fill a bowl with ice water. Add the spinach to the boiling water and blanch for 10 to 20 seconds. Transfer to the ice water to cool for a few minutes, then drain and squeeze out excess water. Chop coarsely.
- Heat 1 tablespoon of the oil in a large, heavy skillet over medium heat, and add the garlic. Cook, stirring, until the garlic is fragrant, about 30 seconds, and stir in the artichoke hearts. Stir for a few minutes, until the artichoke hearts are beginning to color, and add the thyme leaves and the spinach. Toss together and season to taste with salt and pepper. Remove from the heat.
- Preheat a panini grill. Top four of the bread slices with the artichoke hearts and spinach. Add strips of roasted pepper, then cheese. Top with the remaining bread and press together. Brush the outside of the bread (top and bottom slices) with olive oil. Place in the panini maker and grill for four to five minutes, until the cheese has melted and the bread is toasty. Slice in half and serve hot.
Nutrition Facts : @context http, Calories 414, UnsaturatedFat 13 grams, Carbohydrate 41 grams, Fat 21 grams, Fiber 8 grams, Protein 18 grams, SaturatedFat 7 grams, Sodium 636 milligrams, Sugar 6 grams, TransFat 0 grams
MONTEREY ARTICHOKE PANINI
Looking for a new sandwich idea? This wonderful combination of cheese, artichokes, spinach and tomatoes feels fresh and special. -Jean Ecos, Hartland, Wisconsin
Provided by Taste of Home
Categories Lunch
Time 20m
Yield 2 servings.
Number Of Ingredients 6
Steps:
- Top two slices of bread with a slice of cheese each; layer each with 1/4 cup artichokes, 1/4 cup spinach, two tomato slices and remaining cheese. Top with remaining bread. Spread butter over outside of sandwiches. , Cook on a panini maker or indoor grill until bread is toasted and cheese is melted.
Nutrition Facts : Calories 416 calories, Fat 20g fat (12g saturated fat), Cholesterol 56mg cholesterol, Sodium 855mg sodium, Carbohydrate 38g carbohydrate (2g sugars, Fiber 3g fiber), Protein 18g protein.
ROASTED RED PEPPER PANINI
No need for takeout when you can make our delicious Roasted Red Pepper Panini right at home. Country Crock® Spread, basil, and garlic make a creamy pesto that gives this sandwich so much fabulous flavor. We love the combination of spinach, roasted red pepper, and mozzarella, but feel free to experiment with your favorite ingredients.
Provided by Country Crock®
Categories Trusted Brands: Recipes and Tips Country Crock®
Time 18m
Yield 2
Number Of Ingredients 7
Steps:
- Process Country Crock® Spread, basil and garlic in food processor or blender until almost smooth.
- Spread 2 slices bread with basil butter. Top with spinach, roasted pepper, mozzarella, and remaining bread slices.
- To cook in panini press: Preheat the press. Add sandwich and cook according to the manufacturer's instructions until golden and crisp, 3 to 5 minutes. Repeat with remaining sandwich.
- To cook in skillet: Melt 1 tablespoon Country Crock® Spread over medium heat in skillet and add sandwiches to skillet. Place a heatproof plate on top of sandwiches and weigh down with heavy heat-proof object. Cook sandwiches 3 to 4 minutes or until golden. Turn sandwiches over and weigh down with plate. Cook 3 minutes or until golden and cheese is melted.
Nutrition Facts : Calories 223.1 calories, Carbohydrate 16.5 g, Cholesterol 36.3 mg, Fat 9.8 g, Fiber 1.1 g, Protein 17.3 g, SaturatedFat 5.9 g, Sodium 674.6 mg, Sugar 2.7 g
ROASTED RED PEPPER, SPINACH AND ARTICHOKE SPREAD
I found a simple spinach and artichoke spread in a cookbook and added my own touches-roasted red peppers, pesto, lemon zest and wine. You'll be surprised at how much your guests enjoy it. -Be Jones, Brunswick, Missouri
Provided by Taste of Home
Categories Appetizers
Time 50m
Yield 20 servings (5 cups).
Number Of Ingredients 15
Steps:
- In a large skillet, combine the wine, shallots and garlic. Bring to a boil; cook until liquid is reduced to about 2 tablespoons. Stir in the soup, sour cream, pesto, flour, soy sauce, lemon zest and pepper sauce. Fold in the spinach, artichokes, red peppers and half the cheese., Transfer to a greased 11x7-in. baking dish; sprinkle with remaining cheese. Bake at 400° until set, 30-35 minutes. Serve with crackers and/or breads.
Nutrition Facts : Calories 104 calories, Fat 6g fat (2g saturated fat), Cholesterol 9mg cholesterol, Sodium 341mg sodium, Carbohydrate 8g carbohydrate (2g sugars, Fiber 1g fiber), Protein 6g protein.
HOT ARTICHOKE HEARTS AND RED PEPPER DIP
Get ready for game day with this Hot Artichoke Hearts and Red Pepper Dip. This yummy dip features melted mozzarella, chopped artichoke hearts and is studded with red peppers.
Provided by My Food and Family
Categories Dips & Spreads
Time 20m
Yield 24 servings, 2 Tbsp. each
Number Of Ingredients 6
Steps:
- Heat oven to 400°F.
- Mix dressing and mustard in medium bowl until blended. Add artichokes, peppers and onions; mix well.
- Spoon into 1-qt. casserole sprayed with cooking spray; top with cheese.
- Bake 6 to 8 min. or until dip is heated through and cheese is melted.
Nutrition Facts : Calories 45, Fat 2.5 g, SaturatedFat 0.5 g, TransFat 0 g, Cholesterol 5 mg, Sodium 170 mg, Carbohydrate 3 g, Fiber 0 g, Sugar 1 g, Protein 1 g
ARTICHOKE AND RED PEPPER RISOTTO
I love risotto! The vegetarian broth is vital to give it flavour - I use a broth concentrate and use twice the amount for risotto. The colour is equally important so consider a mix of red/green/yellow/orange peppers. Make sure your risotto is a little bit 'wet' in the end, so the dish doesn't get dried out and pasty.
Provided by Wrestler
Categories One Dish Meal
Time 30m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Heat broth to near boil and keep hot in saucepan.
- Cook bell pepper and artichoke hearts in 2 tbs.
- broth.
- Remove.
- Cook onion in 2 tbs.
- broth until softened.
- Add oil and rice and cook 1 minute.
- Add wine.
- Cook until wine is almost gone.
- Add broth just to cover rice.
- Cook and stir over medium heat until broth is absorbed.
- Add more broth and continue cooking broth down and adding new broth until rice is just done (about 20 minutes).
- Add vegetables and cook to heat done.
- Stir in Parmesan and parsley before serving.
- Makes 2 servings.
Nutrition Facts : Calories 256.9, Fat 3.3, SaturatedFat 1.3, Cholesterol 5.5, Sodium 168.1, Carbohydrate 46.1, Fiber 3.1, Sugar 2, Protein 6.8
ARTICHOKE HEART AND RED PEPPER BITES
These are really easy to make and everyone loves them. They are great to keep in the freezer and just pop into the oven when guest show up unexpectedly, or when you have the munchies. I usually like to roast my own peppers, but have used roasted peppers from a jar as well. If you can't get artichoke hearts packed in oil just drain the liquid and use two tablespoons of your favorite olive oil. To make this recipe Passover-friendly, just sub matzoh meal for the breadcrumbs.
Provided by Mirj2338
Categories Lunch/Snacks
Time 45m
Yield 60 bites
Number Of Ingredients 10
Steps:
- Preheat the oven to 350 degrees and grease an 8 inch baking dish.
- Drain the artichoke hearts, reserving 2 tablespoons of the oil.
- Drain the roasted peppers and discard the liquid.
- Finely chop the artichoke hearts and peppers and set aside.
- Heat a large skillet over medium heat.
- Add the reserved oil, onion, and garlic.
- Cook for five minutes, or until soft and translucent.
- Remove from the heat and cool slightly.
- Beat the eggs in a large bowl until thick and lemon colored.
- Beat in the remaining ingredients along with the artichoke hearts, peppers, and onion mixture.
- Pour into the prepared pan.
- Bake for 30 minutes, or until pale golden brown.
- Cool for 15 minutes, then cut into one inch squares.
- Tightly wrap and refrigerate for up to 2 days, or freeze for up to a month.
- Serve cold, at room temperature, or gently reheated in a 300 degree oven for 5-10 minutes.
Nutrition Facts : Calories 27.4, Fat 1.6, SaturatedFat 0.9, Cholesterol 18.1, Sodium 34.7, Carbohydrate 1.6, Fiber 0.3, Sugar 0.2, Protein 1.7
ROTISSERIE CHICKEN PANINI WITH ROASTED SWEET RED PEPPER, SPINACH, AND GUACAMOLE
Pull out your panini maker and create a yummy sandwich with leftover rotisserie chicken. The cheese forms the first layer, so it can anchor the chicken pieces and get nice and gooey! The recipe is for one sandwich, but it is easily increased, if you have more in your household. Every bakery has a different size for submarine buns, so adjust the ingredients as you need.
Provided by Bibi
Yield 1
Number Of Ingredients 10
Steps:
- Preheat panini maker to medium-low.
- Open the roll and place a layer of cheese on the bottom half of the bread, fitting cheese to the contours of the bun. Layer rotisserie chicken, roasted sweet red pepper, onion rings, and bacon on top.
- Place a layer of fresh spinach leaves on the bacon and spoon prepared guacamole on top. Place second half of bun on top. Brush top and bottom plates of panini maker with butter, and place the sandwich in the buttered area.
- Close the panini maker and cook until cheese is melted, chicken is warmed, and bun is crispy and lightly browned, 4 to 5 minutes. Serve warm with dill pickle spear.
Nutrition Facts : Calories 564.3 calories, Carbohydrate 51.1 g, Cholesterol 51.7 mg, Fat 31 g, Fiber 6.2 g, Protein 21.3 g, SaturatedFat 10.6 g, Sodium 1786.4 mg, Sugar 6 g
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