The Absolute Best Red Pepper and Artichoke Panini (And How to Make It)

There are some days when lunch needs to be more than just a quick bite. It needs to be an event. A little moment of deliciousness that breaks up the day and makes you feel good. For me, that’s where this Red Pepper and Artichoke Panini comes in. It’s my go-to recipe when I’m craving something warm, cheesy, and packed with flavor, but don’t want to spend hours in the kitchen.

This isn’t just any sandwich. It’s a beautiful combination of sweet roasted red peppers, tangy marinated artichoke hearts, and creamy, melted provolone cheese, all tucked between two slices of perfectly grilled, crusty bread. The result is a cafe-worthy meal that you can easily make in your own home. Trust me, once you try this, you’ll be looking for any excuse to make it again. Let’s get cooking!

Quick Recipe

• Preparation Time: PT10M
• Cooking Time: PT10M
• Total Time: PT20M
• Type of dish: Sandwich, Lunch, Main Course
• Cuisine: Italian American
• Recipe Yield: 1 Panini
• Calories: 650 kcal (This is an estimate and can vary based on specific ingredients like bread size and amount of cheese used).

Why You’ll Love This Recipe

The Magic is in the ingredients

I’ve made this panini countless times, and I’ve found that using high-quality ingredients makes all the difference. You don’t need a long list of items, just a few key players that pack a punch.

A Note on the Stars of the Show:

• Roasted Red Peppers: You can find these in a jar at most grocery stores, usually in the international aisle or with the pickles and olives. Look for peppers packed in water or a light brine. They have a wonderful, smoky sweetness that is the heart of this sandwich.
• Marinated Artichoke Hearts: These add a lovely tang and a tender texture. I prefer the ones marinated in oil and herbs, as they bring extra flavor to the party. Make sure to drain them well before using.

What You’ll Need

• Bread: Ciabatta is my top choice for its sturdy crust and airy interior. It holds up beautifully to grilling. Sourdough or a good, thick-cut Italian bread are also fantastic options.
• Cheese: Provolone is a classic for a reason. It melts into a creamy, dreamy layer of goodness. Mozzarella, fontina, or even a mild Swiss would also be delicious.
• The Spread: We’ll be making a simple, yet incredibly flavorful, garlic aioli. It’s just mayonnaise, a fresh garlic clove, and a pinch of black pepper. This is what takes the panini from good to great.
• Olive Oil: A little brush of olive oil on the outside of the bread is the secret to that perfectly golden, crispy crust.

Let’s Build Your Perfect Homemade Panini

One of the things I love most about cooking is how a few simple steps can come together to create something truly special. This Red Pepper and Artichoke Panini is a perfect example of that.

Step 1: Prep Your Ingredients

This is an important step that makes the assembly process smooth and stress-free.

• Drain and chop your veggies: Drain the roasted red peppers and pat them dry with a paper towel. This prevents the bread from getting soggy. Roughly chop the peppers and the drained artichoke hearts.
• Make the garlic aioli: In a small bowl, mix together the mayonnaise, grated or minced garlic, and a pinch of black pepper. I always use a fresh garlic clove for the best flavor, but garlic powder will work in a pinch.

Step 2: Assemble Your Panini

Now for the fun part!

1. Slice your bread: Cut your ciabatta roll in half horizontally.
2. Spread the aioli: Generously spread the garlic aioli on the inside of both halves of the bread. This not only adds flavor but also creates a barrier to keep the bread from getting soggy.
3. Layer it up: On the bottom slice of bread, layer your ingredients. I like to start with a slice of provolone, followed by the chopped roasted red peppers and artichoke hearts, and then another slice of provolone. This “cheese cocoon” helps to hold everything together and ensures maximum meltiness.
4. Close the sandwich: Place the top slice of bread on, and gently press down.

Step 3: Grill to Golden Perfection

This is where the magic happens. The heat melts the cheese and crisps the bread, bringing all the flavors together.

If you have a panini press: Preheat it to medium-high heat. Brush the outside of the panini with a little olive oil and grill for 4-6 minutes, or until the cheese is melted and the bread is golden and has beautiful grill marks.

No panini press? No problem! You can easily make this a homemade panini in a skillet on the stove.

1. Heat your skillet: Place a heavy-bottomed skillet (cast iron is perfect) over medium heat.
2. Cook the panini: Brush the outside of the bread with olive oil and place it in the hot skillet.
3. Press it down: Place another heavy pan or a foil-wrapped brick on top of the sandwich to press it down. This is the key to getting that classic panini-style crust.
4. Flip it: Cook for 3-4 minutes per side, until the bread is golden brown and the cheese is completely melted.

Serving Suggestions & Variations

This vegetarian panini is a fantastic meal on its own, but it also pairs beautifully with a simple side salad or a cup of tomato soup.

Want to mix things up? Here are a few ideas:

• Add some greens: A layer of fresh spinach or arugula adds a nice, peppery bite.
• Try a different spread: Pesto is a wonderful alternative to the garlic aioli.
• Spice it up: A few slices of fresh jalapeño or a sprinkle of red pepper flakes will add a welcome kick.

A Recipe to Rely On

This Red Pepper and Artichoke Panini has become a staple in my kitchen, and I have a feeling it will in yours too. It’s the perfect answer for a quick and easy lunch that feels a little bit special. It’s proof that you don’t need a lot of time or a long list of ingredients to create a meal that is both comforting and incredibly delicious.

So go ahead, give it a try. I promise you won’t be disappointed. Happy cooking!