I decided that with sandwiches I don't need to bother giving you ingredient amounts. Whenever I make a sandwich from a recipe I usually don't even read the specifics on how much of one thing or another I'm supposed to use. I just want to know what's in it and I can figure out the rest. And this way, if you find yourself loving a particular part of a sandwich, you can go ahead and load up on extra of it, and not feel guilty about disobeying the directions. (I got over my rebellious recipe guilt a long time ago.) There are times when I feel strongly that recipes should be obeyed- and I'm not shy about letting you know- but this isn't one of them. So here's the basic idea: between two slices of crusty whole grain bread brushed with the herbed artichoke oil, you layer turkey, tomato, onion, artichokes, and fontina. Then you grill it until the cheese is melted and the outside is crisp. And enjoy. It's that simple. And it's incredibly satisfying.
INGREDIENTS
marinated artichoke hearts, oil reserved
roasted turkey breast, thinly sliced
tomato, thinly sliced (or roasted red peppers)
red onion, thinly sliced
fontina cheese, grated
hearty whole wheat bread
DIRECTIONS
1. Preheat griddle or panini press to medium-high heat.
2. Brush the insides of the slices of bread with the oil reserved from the marinated artichokes. Layer one slice with turkey, tomato, red onion, artichokes, and fontina. Top with the second slice of bread.
3. Spray the griddle or press with cooking spray. Grill until the cheese has melted and the outside is crisp. Serve warm.
(Adapted from Our Best Bites)
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