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Grilled Marinated Artichoke Heart, Ham,




Source of Recipe


Food
Grilled Marinated Artichoke Heart, Ham, and Provolone Panini


# 1/2 cup extra-virgin olive oil, divided
# 2 tablespoons balsamic vinegar
# 2 teaspoons minced fresh oregano leaves or 1 teaspoon dried oregano
# 1 1/2 teaspoons minced garlic
# 1/2 teaspoon salt
# 1/4 teaspoon fresh ground black pepper
# 12 slices ciabatta or 12 slices other rustic italian white bread, thinly sliced
# 6 ounces thinly sliced provolone cheese
# 1 (6 ounce) jar marinated artichoke hearts, drained and sliced
# 2 ounces thinly sliced genoa salami



# Whisk 6 tablespoons of the olive oil, vinegar, oregano, garlic, salt, and pepper in a small bowl to blend. Arrange the slices of bread on a flat work surface and, using a brush, divide the vinaigrette equally among 1 side of each slice. Divide the provolone equally among the bread slices. Top 6 of the slices of bread equally with the sliced artichoke hearts and sliced genoa salami and then place the remaining 6 slices on top. Brush the outsides of each sandwich with some of the remaining 2 tablespoons of olive oil.
# 3 Heat a grill, large skillet or grill pan over medium heat.
# 4 Add the sandwiches and cook until the bread is golden brown and the cheese is melted, pressing occasionally to compact with a large spatula or the bottom of a heavy small saucepan, about 4 to 5 minutes per side.
# 5 Remove the sandwiches from the grill, cut in half and serve.