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Classic Artichoke and Broccoli Pesto Brie Panini with Thyme Honey. food shot

Artichoke and Broccoli Pesto Brie Panini with Thyme Honey.

This Artichoke and Broccoli Pesto Brie Panini is a deliciously unique sandwich, bursting with flavors and textures!
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Prep Time 15 minutes
Cook Time 8 minutes
Total Time 23 minutes
Servings: 4 servings
Course: Brunch, Lunch
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

For the Filling:
  • 1 cup marinated jarred artichokes chopped
  • 1 cup chopped broccoli florets
  • 1/3 cup plain Greek yogurt
  • 1/2 cup shredded fontina or mozzarella cheese
  • 2 tablespoons fresh thyme leaves
  • 1 tablespoon fresh chopped oregano
  • 1/4 teaspoon crushed red pepper flakes
  • to taste Kosher salt and black pepper essential for seasoning
  • 3/4 cup basil pesto store-bought or homemade
  • 6 ounces Brie rind left on and sliced
  • to taste extra virgin olive oil for rubbing on bread
  • 8 slices challah, sourdough, or ciabatta bread your favorite bread
  • 1/4 cup honey to drizzle over finished panini

Equipment

  • Skillet or Panini press
  • Spatula
  • Cutting Board
  • Sharp Knife
  • Measuring cups and spoons

Method
 

Instructions
  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. Once removed from the skillet, drizzle the warm panini with thyme honey for an irresistible finish.
  7. 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.