Artichoke Pesto Paninis - The Scramble

Name: Artichoke Pesto Paninis - The Scramble
Total time: 25 min
Ingredients: 1/4 cup extra virgin olive oil (plus 1 additional Tbsp. for sautéing the onions); 1 red onion (halved and thinly sliced); 15 oz. canned artichoke hearts (drained and rinsed); 1 clove garlic (coarsely chopped); 1/2 cup fresh flat leaf parsley (chopped); 2 Tbsp walnut pieces; 1/2 lemon (use ½ tsp. zest. Add the juice, too, if you want the pesto tangier); 1/2 tsp. salt; 1/8 tsp. black pepper; 1 loaf ciabatta bread ( halved, separating the top from the bottom, use wheat/gluten-free, if neede)); 8 oz. fresh mozzarella cheese (sliced)

www.thescramble.com

Hot crispy sandwiches make a decadent and delightful dinner. We love this creamy artichoke pesto but if you’re not feeling up to making your own …

View full recipe on www.thescramble.com

Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.thescramble.com.

Share this recipe:

Ingredients

1/4 cup extra virgin olive oil (plus 1 additional Tbsp. for sautéing the onions)
1 red onion (halved and thinly sliced)
15 oz. canned artichoke hearts (drained and rinsed)
1 clove garlic (coarsely chopped)
1/2 cup fresh flat leaf parsley (chopped)
2 Tbsp walnut pieces
1/2 lemon (use ½ tsp. zest. Add the juice, too, if you want the pesto tangier)
1/2 tsp. salt
1/8 tsp. black pepper
1 loaf ciabatta bread ( halved, separating the top from the bottom, use wheat/gluten-free, if neede))
8 oz. fresh mozzarella cheese (sliced)