Goat cheese, artichoke and sun-blush tomato panini

Goat cheese, artichoke and sun-blush tomato panini


1 person made this

About this recipe: This is a treat at lunchtime, or even for a light supper with chips or a green salad. Tinned artichoke hearts are really versatile - use any leftovers in a pasta dish or to top a pizza.

Diana Greater London, England, UK

Serves: 1 

  • 1 small ciabatta roll
  • 50g spreadable goat cheese
  • 6 sun-blush tomatoes
  • 6 to 8 quartered artichoke hearts, from a tin or jar
  • salt and freshly ground black pepper to taste
  • balsamic vinegar

Prep:5min  ›  Cook:5min  ›  Ready in:10min 

  1. Halve the ciabatta roll and spread both cut sides with goat cheese. Arrange the tomatoes and artichoke hearts evenly across the bottom slice, and sprinkle with salt and pepper to taste. Lightly drizzle with a touch of balsamic vinegar.
  2. Heat a panini press to medium and cook the sandwich until golden brown and cheese is melted. Alternatively, heat a frying pan over medium heat until warm. Heat the sandwich on both sides until golden. Cut the panini in half and serve.

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Reviews (1)


Fantastic, will do again and add parma ham. - 15 Nov 2009

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