|Nutritional Guidelines (per serving)|
|Servings: 1 Sandwich (1 Serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 89g||115%|
|Saturated Fat 39g||193%|
|Total Carbohydrate 32g||12%|
|Dietary Fiber 2g||7%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
We always think about marinated artichoke hearts but have you ever tried your hand at roasting them? Not only does this bring out their natural sweetness, but when oven roasted, the artichoke's texture completely transforms into a more crunchy and caramelized version of its soggy self. In this sandwich, we combine the crispy and golden roasted artichoke hearts with creamy and rich Mecox Cheddar between two slices of sourdough and a hefty drizzle of hot pepper-infused olive oil. This sandwich may sound simple but the flavors are totally complex and exciting.
If you have fresh artichokes, you can peel and prepare them, then roast the whole artichoke, reserving the hearts to use for the sandwich. Or, start with just the hearts. You may be able to find frozen artichoke hearts or even non-marinated canned artichoke hearts to roast.
- For the Roasted Artichoke Hearts:
- 2 artichoke hearts, cut in half
- 1 teaspoon olive oil
- Salt, to taste
- Pepper, to taste
- For the Sandwich:
- 2 tablespoon olive oil (extra virgin hot pepper infused)
- 2 slices bread (sourdough)
- 3/4 cup cheddar cheese (such as Sag Harbor’s finest Mecox cheddar)
- 2 ounces roasted artichoke hearts
Gather the ingredients.
In a small bowl, toss the artichoke hearts with 1 teaspoon olive oil, adding salt and pepper to taste.
On a baking sheet, lay the artichoke hearts cut side down. Bake at 400 F for 15 minutes. Turn them over and continue baking for another 15 minutes until they have turned golden brown.
Add half of the cheddar onto one slice of sourdough bread. Top with the roasted artichoke hearts and the rest of the cheddar.
Add the top slice of bread and sprinke the entire sandwich with the hot pepper olive oil. Set aside.
Heat a medium sized cast iron skillet or panini press over medium heat and add in the buttered sandwich.
Let the sandwich cook for a few minutes on one side until the crust has become a golden brown color and the cheese has begun to melt.
Once one side is ready, gently flip the sandwich and repeat until all the cheese has melted and the other side is as toasted and crisped up as side 1.
When the sandwich is ready, remove it from the heat and let it sit for a few minutes before serving.
Serve and enjoy!