Ham and Artichoke Panini
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Any flat bun, even folded-over thick pocketless pitas, make fine toasted sandwiches. If you have a panini press, use it without adding the oil.
Servings: 4
Ingredients:
Photo: Ham and Artichoke Panini
Photography by Hasnian Dattu
| Nutritional Info | |
| Per serving: about | - |
| cal | 412 |
| pro | 26 g |
| total fat | 17 g |
| sat. fat | 8 g |
| carb | 37 g |
| fibre | 3 g |
| chol | 49 mg |
| sodium | 1.411 mg |
| % RDI: | - |
| calcium | 36% |
| iron | 21% |
| vit A | 12% |
| vit C | 5% |
| folate | 32% |
Suggested Recipes
-
4 panini buns, halved
6 oz (175 g) shaved black forest ham
1 jar (6 oz/170 mL) marinated artichokes, drained
12 basil leaves
12 slices provolone cheese
1 tsp (5 mL) vegetable oil
Preparation:
Cover cut side of panini bottoms with ham; divide artichokes over top. Top with basil then cheese. Cover with panini tops, pressing to compress.
In large nonstick skillet or grill pan, heat oil over medium heat; cook sandwiches, pressing with spatula and turning once, until crusty, golden and cheese is melted, about 8 minutes.
Additional Information
Source
Canadian Living Magazine: September 2005
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