Panini Night One (August 16, 2006)

David and I decided to make Wednesday Night Panini Night. This is the one we tried tonight

Chicken and Artichoke Panini with Olive Tapenade

8 slices peasants’ bread
4-8 tablespoons olive tapenade (we used Sun Dried Tomato salad dressing)
4 pieces chicken, grilled
8 slices Provolone cheese (we used shredded mozzarella)
4-6 oz. sun-dried tomatos (not used because of the dressing)
2 (6 oz.) jars drained and sliced artichoke hearts

To creat a golden finish when grilled, brush each slice of bread with olive oil, one side only. To build the panini, start with one slice of bread, olive oil side down. Spread a generous portion of Olive Tapenade on the top, dry side of the bread. Layer with chicken breast, cheese, tomato, and artichoke hearts. Top with remaining bread, making sure that the olive oil side is facing up. Place assembled sandwiches on the Panini Maker. Cook until golden brown, approximately 3-4 minutes, or until cheese is completely melted.

David: The first bite was really good. The bread choice could have been better, but it showed a lot of potential. B
Carla: I liked them. Bread choice needs to be flatter. Not bad for the first time. B+


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