Artichoke Parm Sandwich Recipe

Artichoke Parm Sandwich Recipe

This Artichoke Parm Sandwich is a delicious and satisfying twist on the classic grilled cheese. Packed with flavor and creaminess, it's perfect for a quick lunch, a light dinner, or even a decadent snack. Artichokes add a unique tanginess, while Parmesan cheese provides a salty depth. Plus, the gooey mozzarella cheese takes this sandwich to the next level.
In just a few minutes, you can whip up this restaurant-worthy sandwich in your own kitchen. It's perfect for those busy weeknights when you need a meal that's both delicious and easy to prepare.

Ingredients

• 2 tablespoons olive oil
• 1 shallot, minced
• 1 garlic clove, minced
• 1 (14-ounce) can artichoke hearts, drained and chopped
• 1/4 cup chopped fresh parsley
• 1/4 cup grated Parmesan cheese
• 1/4 cup mayonnaise
• 1 tablespoon lemon juice
• Salt and freshly ground black pepper, to taste
• 2 slices ciabatta bread
• 2 slices mozzarella cheese

Directions

1. Heat olive oil in a large skillet over medium heat. Add shallot and garlic, and cook until softened, about 3 minutes.
2. Stir in artichoke hearts, parsley, Parmesan cheese, mayonnaise, and lemon juice. Season with salt and pepper to taste. Cook for an additional 2-3 minutes, until heated through.
3. Spread half of the artichoke mixture on one slice of ciabatta bread. Top with mozzarella cheese. Add the remaining artichoke mixture and top with the other slice of ciabatta bread.
4. Heat a panini press or grill pan over medium heat. Grill the sandwich for 3-4 minutes per side, or until golden brown and cheese is melted.
5. Slice the sandwich in half and serve immediately.
6. Tips:
7. For a vegetarian option, use vegan mayonnaise and cheese.
8. You can add other ingredients to this sandwich, such as roasted red peppers, chopped sun-dried tomatoes, or shredded chicken.
9. If you don't have a panini press, you can grill the sandwich in a skillet over medium heat. Just be sure to weigh down the sandwich with a heavy pot or pan to ensure even cooking.