Ingredients

The following ingredients have 2 Servings
  • 4 slices crusty rustic bread
  • 5 oz smoked mozzarella cheese (sliced)
  • 5 oz artichoke hearts (quartered and dried well on paper towels)
  • 3/4 c baby spinach
  • 1 clove garlic (peeled)
  • A pinch of sea salt
  • 1 tbsp organic butter at room temperature

Instruction

  • Preheat a large cast iron griddle or grill pan on medium flame.
  • Butter one side of each slice of bread with a thin layer of the butter.
  • Assemble the spinach and artichoke panini by starting with a few slices of the smoked mozzarella, topped with a few artichoke harts quarters sprinkled with a pinch I sea salt, half of baby spinach and topped with more smoked mozzarella and a slice of bread.
  • Place the panini buttered side down on the hot cast iron griddle. Loosely cover with aluminum foil and turn the flame down to low.
  • Cook the panini for a few minutes on each side until golden brown and cheese has melted. Make sure to gently flip it using a wide spatula.
  • Once you remove it from the pan, use the garlic clove to gently rub the top of the panini.
  • Allow the cheese to set a little bit before cutting or biting into the panini.