Recipe #3: Artichoke, Arugula, and Tomato Panini

Tonight we embodied the blog's title in full, "Goodbye Takeout, Hello Homemade". Just about an hour before I started making this third recipe, Ian and I were really contemplating going to Scotty's Brewhouse for dinner. We were craving dill pickle chips,  thick, juicy burgers and cold beer. Unfortunately, none of those items were part of the recipe I had already planned to make tonight. Sticking to our budget as planned and remembering that all of the perishables in the kitchen had real "Use by" dates I stuck to my guns and got down to business.

The recipe of choice tonight was found on http://snixykitchen.wordpress.com/2012/05/28/artichoke-arugula-and-pine-nut-grilled-cheese/. This second link is definitely who I owe credit for the inspiration of this meal however I actually only had 2 of the ingredients that the recipe called for. I can really say with confidence that with some budget constraints and a sharp palate my twist on the basics of this sandwich really made it my own successfully. And to tell you the truth, I am happy we didn't go to Scotty's. This sandwich was quick to make and easy to clean up. It was also healthier and jam packed with flavor. No regrets on this panini!

Definitely be ready for this sandwich though -- the fusion of arugula, marinated artichokes, and tomatoes make for a very "bitey", bitter, vinegar-like, and acidic flavor. If you are one who really enjoys saltier items over sweeter items I think you will really have an appreciation for this sandwich. It's not a very dense sandwich but it has a "meaty", satisfying texture from the artichokes. I absolutely adore artichokes as it is so I was very surprised and pleased how my own touch of all of the last-minute ingredients I added were able to complement both the artichokes and the arugula.


Ingredients:

 * 1 cup of (marinated) artichoke hearts
 * 4 Tbsp of Ricotta Cheese
 * 0.66 oz (18 g) of Arugula
 * 1 Large Tomato
 * 2 thick slices of mozzarella
 * 4 slices of bread




Cooking Directions:

First, place the 4 slices of bread onto the cutting board.

Take the Ricotta Cheese and spread 2 Tbsp onto the first piece of bread. Then repeat this step for the second slice.

Next, take the marinated artichoke hearts, which should already be sliced in half. Go ahead and cut them in half again if they are too thick to lay down nicely on the ricotta cheese.

Once the ricotta cheese is covered by the artichoke hearts, lay down a healthy bed of arugula. (From the 0.66 oz package, you will have just enough to split it between both sandwiches.)

Then, slice your tomato into about 1/4 inch slices. Lay two slices of tomato onto the arugula.

Take your slices of mozzarella and place them over the top of the tomato.

Cover the tops of each sandwich with the remaining slices of bread and brush a little bit of the artichoke marinade from the jar onto the bread.

Lastly, place both sandwiches onto the George Foreman and press down until the mozzarella cheese is completely melted. Remove from the heat, cut into halves, and enjoy!