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Delicious Artichoke and Broccoli Pesto Brie Panini with Thyme Honey. recipe photo

Artichoke and Broccoli Pesto Brie Panini with Thyme Honey.

This Artichoke and Broccoli Pesto Brie Panini is a gooey, cheesy delight! Perfect for a cozy lunch or quick dinner.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Dinner, Lunch
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

Filling
  • 1 cup marinated jarred artichokes chopped
  • 1 cup broccoli florets chopped
  • 1/3 cup plain Greek yogurt
  • 1/2 cup shredded fontina or mozzarella cheese
  • 2 tablespoons fresh thyme leaves or 1 tablespoon dried thyme
  • 1 tablespoon fresh chopped oregano or 2 teaspoons dried oregano
  • 1/4 teaspoon crushed red pepper flakes
  • Kosher salt and black pepper for seasoning
  • 3/4 cup basil pesto
  • 6 ounces Brie rind left on, sliced
  • Extra virgin olive oil for rubbing
  • 8 slices challah, sourdough, or ciabatta bread
  • 1/4 cup honey

Equipment

  • Panini press
  • Mixing bowl
  • Spatula
  • Knife
  • Cutting board

Method
 

Instructions
  1. In a mixing bowl, combine the chopped marinated artichokes, chopped broccoli florets, plain Greek yogurt, shredded fontina or mozzarella cheese, fresh thyme, oregano, crushed red pepper flakes, and a pinch of kosher salt and black pepper. Mix until well combined.
  2. Lay out the slices of bread on a clean surface. Spread a generous layer of basil pesto on one side of each slice. On half of the slices, add a spoonful of the artichoke and broccoli filling, followed by a few slices of Brie. Top with another slice of bread, pesto side down, to create a sandwich.
  3. Lightly brush the outside of each sandwich with extra virgin olive oil. Preheat the panini press according to the manufacturer's instructions or heat a skillet over medium heat.
  4. Place the sandwiches on the panini press or in the skillet. If using a skillet, press down gently with a spatula. Grill for about 3-4 minutes on each side, or until the bread is golden brown and the cheese is melted.
  5. While the panini are grilling, combine the honey and remaining thyme leaves in a small bowl.
  6. Remove the panini from the heat, slice them in half, and drizzle with thyme honey before serving.

Notes

  • Feel free to substitute the cheese with your favorites like goat cheese or Gruyère.
  • For a gluten-free option, use gluten-free bread.
  • These panini can be frozen for later; just grill from frozen adding extra time.