Artichoke and Broccoli Pesto Brie Panini with Thyme Honey.
If you’re on the hunt for a delightful, unique sandwich that tantalizes your taste buds, look no further than the Artichoke and Broccoli Pesto Brie Panini with Thyme Honey. This panini is a glorious combination of rich flavors and textures, with creamy Brie cheese, vibrant artichokes, and fresh broccoli all nestled between crispy bread. Topped off with a drizzle of aromatic thyme honey, it’s a perfect dish for a cozy lunch or an elegant brunch. Let’s dive into this recipe that’s sure to impress your family and friends!
Why This Recipe Is Reliable
This Artichoke and Broccoli Pesto Brie Panini with Thyme Honey is a reliable choice for several reasons. First, it’s a fantastic way to incorporate vegetables into your meal—artichokes and broccoli add not only nutrition but also a burst of flavor. The creamy texture of the Brie complements the pesto, creating a sandwich that’s both satisfying and delicious. Additionally, the use of fresh herbs elevates the dish, making it feel special even on a casual day. Finally, it’s adaptable, allowing you to swap ingredients based on what you have on hand, which means you can make it again and again without it ever feeling repetitive.
Ingredient Notes
- 1 cup marinated jarred artichokes, chopped: These add a tangy, savory depth to your panini.
- 1 cup chopped broccoli florets: Fresh broccoli brings a bright, crisp texture.
- 1/3 cup plain Greek yogurt: This adds a creamy element without being overly rich.
- 1/2 cup shredded fontina or mozzarella cheese: Choose fontina for its nuttiness; mozzarella offers a classic melt.
- 2 tablespoons fresh thyme leaves: Fresh herbs really enhance the flavor profile.
- 1 tablespoon fresh chopped oregano: Adds an aromatic note that pairs beautifully with the other ingredients.
- 1/4 teaspoon crushed red pepper flakes: A touch of heat to balance the creaminess.
- Kosher salt and black pepper: Essential for seasoning.
- 3/4 cup basil pesto: Store-bought or homemade, it’s the flavor star of this dish.
- 6 ounces Brie, rind left on and sliced: The star ingredient that oozes deliciousness.
- Extra virgin olive oil: For rubbing on the bread to achieve that perfect crisp.
- 8 slices challah, sourdough, or ciabatta bread: Choose your favorite bread to hold all these amazing fillings.
- 1/4 cup honey: To drizzle over the finished panini for a sweet contrast.
Gear Up: What to Grab
- Skillet or Panini press: Either will work to achieve that perfect crispy crust.
- Spatula: For flipping your panini with ease.
- Cutting board: To slice your ingredients and your finished panini.
- Sharp knife: Essential for slicing the Brie and bread.
- Measuring cups and spoons: For precise ingredient measurements.
Artichoke and Broccoli Pesto Brie Panini with Thyme Honey. — Do This Next
Step 1: Prepare Ingredients
Start by chopping the marinated artichokes and broccoli florets. If you’re using fresh broccoli, ensure it’s washed and cut into small, manageable pieces. Next, measure out the Greek yogurt, shredded cheese, thyme, oregano, and crushed red pepper flakes.
Step 2: Make the Filling
In a medium bowl, combine the chopped artichokes, broccoli, Greek yogurt, shredded cheese, thyme, oregano, crushed red pepper flakes, and a pinch of kosher salt and black pepper. Mix until everything is well incorporated.
Step 3: Assemble the Panini
Spread a generous layer of basil pesto on one side of each slice of bread. On four slices, layer the artichoke and broccoli filling evenly. Top with slices of Brie, then place another slice of bread on top, pesto side down.
Step 4: Heat the Skillet
Place your skillet over medium heat and drizzle a little extra virgin olive oil to coat the surface. If you’re using a Panini press, preheat it according to the manufacturer’s instructions.
Step 5: Grill the Panini
Carefully place the assembled panini in the skillet. Cook for about 3-4 minutes on one side until golden brown and crispy. Use a spatula to flip and cook the other side for another 3-4 minutes, pressing down gently to ensure even cooking. If using a Panini press, close it and cook until the bread is golden and the cheese is melted.
Step 6: Drizzle with Thyme Honey
Once removed from the skillet, drizzle the warm panini with thyme honey for an irresistible finish.
Step 7: Slice and Serve
Slice the panini in half and serve immediately. Enjoy the melty, savory goodness combined with the sweet herbal notes from the thyme honey.
Vegan & Vegetarian Swaps
- For cheese: Use a vegan cheese alternative that melts well.
- For Greek yogurt: Substitute with a plant-based yogurt.
- For honey: Swap with maple syrup or agave nectar for a vegan option.
- For bread: Ensure your bread is free from eggs or dairy if you’re going vegan.
Watch Outs & How to Fix
If your panini isn’t browning well, ensure your skillet is adequately heated. If the bread is getting too dark before the cheese melts, lower the heat and cover the skillet with a lid to help melt the cheese without burning the bread.
- Too dry: If your filling seems dry, add a little more Greek yogurt or olive oil to moisten it.
- Too cheesy: If you find it overly rich, balance it with a squeeze of lemon juice in the filling.
Shelf Life & Storage
These paninis are best enjoyed fresh, but if you have leftovers, store them in an airtight container in the refrigerator for up to 2 days. To reheat, use a skillet or toaster oven for the best texture. Avoid using a microwave as it can make the bread soggy.
Top Questions & Answers
Can I use frozen broccoli in this recipe?
Yes! Just make sure to thaw and drain it well before adding it to the filling to avoid excess moisture.
What can I serve with these paninis?
Pair these delicious paninis with a simple side salad or some roasted vegetables for a complete meal.
Can I make the filling ahead of time?
Absolutely! You can prepare the artichoke and broccoli filling a day in advance and store it in the refrigerator until you’re ready to assemble and grill your panini.
Is there a gluten-free option for the bread?
Yes! Look for gluten-free bread that suits your taste. There are many delicious options available today!
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Serve & Enjoy
This Artichoke and Broccoli Pesto Brie Panini with Thyme Honey is not just a meal — it’s an experience. The combination of savory, creamy, and sweet flavors will have you reaching for seconds. Whether you’re enjoying it by yourself or sharing it with loved ones, this panini is sure to become a favorite in your recipe repertoire. So gather your ingredients, follow these simple steps, and indulge in this deliciously unique creation. Happy cooking!
Artichoke and Broccoli Pesto Brie Panini with Thyme Honey.
Ingredients
Equipment
Method
- Start by chopping the marinated artichokes and broccoli florets. If you’re using fresh broccoli, ensure it’s washed and cut into small, manageable pieces. Next, measure out the Greek yogurt, shredded cheese, thyme, oregano, and crushed red pepper flakes.
- In a medium bowl, combine the chopped artichokes, broccoli, Greek yogurt, shredded cheese, thyme, oregano, crushed red pepper flakes, and a pinch of kosher salt and black pepper. Mix until everything is well incorporated.
- Spread a generous layer of basil pesto on one side of each slice of bread. On four slices, layer the artichoke and broccoli filling evenly. Top with slices of Brie, then place another slice of bread on top, pesto side down.
- Place your skillet over medium heat and drizzle a little extra virgin olive oil to coat the surface. If you’re using a Panini press, preheat it according to the manufacturer’s instructions.
- Carefully place the assembled panini in the skillet. Cook for about 3-4 minutes on one side until golden brown and crispy. Use a spatula to flip and cook the other side for another 3-4 minutes, pressing down gently to ensure even cooking. If using a Panini press, close it and cook until the bread is golden and the cheese is melted.
- Once removed from the skillet, drizzle the warm panini with thyme honey for an irresistible finish.
- Slice the panini in half and serve immediately. Enjoy the melty, savory goodness combined with the sweet herbal notes from the thyme honey.
Notes
- For a vegan option, use vegan cheese and plant-based yogurt.
- Feel free to swap the honey for maple syrup if needed.
- Store leftovers in an airtight container in the fridge for up to 2 days.
