My F&W
quick save (...)
Ham and Artichoke Panini
© Pernille Pedersen

Ham and Artichoke Panini

  • SERVINGS: makes 4 panini
  • FAST
  1. 4 extra-thick pocketless pita breads, halved horizontally
  2. 6 ounces sliced provolone cheese
  3. 6 ounces sliced ham
  4. 2 ounces thinly sliced pepperoni
  5. 1/3 cup pitted Calamata olives, coarsely chopped
  6. One 7-ounce jar marinated artichokes, drained
  7. 12 basil leaves
  8. 6 ounces fresh mozzarella cheese, sliced
  9. 1 tablespoon extra-virgin olive oil
  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.
You Might Also Like


Average Rating



Add A Comment

    Add a Comment

    See our terms
    You must be logged in to comment. or
    The Dish
    Receive delicious recipes and smart wine advice 4x per week in this e-newsletter.
    The Wine List Weekly pairing plus best bottles to buy.
    F&W Daily One sensational dish served fresh every day.

    Tune in on Wednesdays at 10PM ET for Top Chef: Boston, the 12th season of Bravo's Emmy-Award winning, hit reality series.

    Already looking forward to next year (June 19-21, 2015)? Relive your favorite moments from the culinary world's most sensational weekend in the Rocky Mountains.