Ham and Artichoke Panini

Easy and quick to prepare, this ham and artichoke panini is guaranteed to be your new favorite lunch meal.

  • Total Time:
  • Servings: makes 4 panini
KEY: Fall, Summer, Fast - Column, Game Day, Italian, Sandwiches, Fast, Lunch

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Ingredients

  • 4 extra-thick pocketless pita breads, halved horizontally
  • 6 ounces sliced provolone cheese
  • 6 ounces sliced ham
  • 2 ounces thinly sliced pepperoni
  • 1/3 cup pitted Calamata olives, coarsely chopped
  • One 7-ounce jar marinated artichokes, drained
  • 12 basil leaves
  • 6 ounces fresh mozzarella cheese, sliced
  • 1 tablespoon extra-virgin olive oil

How to make this recipe

  1. Arrange the pitas cut side up on a work surface. Cover 4 of the pita halves with the provolone. Arrange the ham, pepperoni, olives and artichokes, each on its own quadrant of the 4 panini halves. Top with the basil leaves and mozzarella and close the pitas. Brush the tops with 1 teaspoon of the olive oil.
  2. Heat 1 teaspoon of the remaining olive oil in each of 2 large skillets. Add 2 pita panini to each and press down with a smaller skillet. Cook over moderate heat, turning once, until the cheese is melted and the panini are crisp, about 10 minutes. Cut into quarters and serve.
Contributed By Photo © Pernille Pedersen Published August 2004

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