Recipe courtesy of Jeff Mauro
Show: The Kitchen
Episode: Deck Party
Save Recipe Print
Total:
20 min
Active:
20 min
Yield:
4 sandwiches
Level:
Easy
Total:
20 min
Active:
20 min
Yield:
4 sandwiches
Level:
Easy

Ingredients

Directions

Watch how to make this recipe.

Stir together the artichokes, spinach, sour cream, fontina and Parmesan in a bowl. Season the mixture with salt and pepper to taste.

Preheat a grill pan or panini press on medium heat.

Spread the artichoke mixture on all the slices of bread. Place 1 layer of chicken on 4 of the bread slices, then top each with a couple of layers of roasted red peppers. Top with the remaining bread. Brush the outside of each sandwich with some olive oil.

Place the sandwiches on the grill pan or in the panini press. If using a grill pan, place a cast-iron skillet or brick wrapped in foil on top of the sandwiches to weigh them down. Cook, flipping halfway through, until golden brown and the cheese is melted and gooey in the center, 3 to 5 minutes per side. If using a panini press cook 6 to 10 minutes total.

More from:

The Kitchen

Our Best Thanksgiving Videos 15 Videos

Get the recipe

Sticky Pecan Pull-Apart Bread 00:37

This simple dessert is a crowd pleaser that only uses a few ingredients.

IDEAS YOU'LL LOVE

Warm Artichoke and Bacon Dip

Recipe courtesy of Giada De Laurentiis

Perfect Roast Chicken

Recipe courtesy of Ina Garten

Teriyaki Chicken Wings

Recipe courtesy of Tyler Florence

Oven-Fried Chicken

Recipe courtesy of Ina Garten

Chicken and Leek Cornish Turnover

Recipe courtesy of Giada De Laurentiis

First Moon Chicken Stir-Fry

Chicken Fried Steak with Gravy

Recipe courtesy of The Neelys

Creamed Spinach Stuffed Tomatoes

Recipe courtesy of Rachael Ray

Creamy Shrimp Scampi Dip

Recipe courtesy of Food Network Kitchen

Browse Reviews By Keyword