Ingredients with Measurements:
- 1 can (14 oz) artichoke hearts, drained and chopped
- 1/2 cup pitted kalamata olives, chopped
- 1/4 cup chopped fresh parsley
- 1/4 cup chopped fresh basil
- 2 cloves garlic, minced
- 1/4 cup extra-virgin olive oil
- 1/4 cup grated Parmesan cheese
- Salt and pepper to taste
- 8 slices of bread (white or whole wheat)
- 4 tbsp butter, softened
Special equipment needed:
- None
Step-by-step instructions:
1. In a medium bowl, combine the chopped artichoke hearts, kalamata olives, parsley, basil, garlic, olive oil, Parmesan cheese, salt, and pepper. Mix well.
2. Preheat a panini press or a grill pan over medium-high heat.
3. Spread the softened butter on one side of each bread slice.
4. On the unbuttered side of 4 bread slices, spread a generous amount of the artichoke and olive tapenade mixture.
5. Top each with another slice of bread, buttered side up.
6. Place the sandwiches on the panini press or grill pan and cook until the bread is golden brown and the filling is heated through, about 3-4 minutes per side.
7. Remove from heat and let cool for a few minutes.
8. Cut each sandwich into quarters and serve.
- Time:
Preparation time: 15 minutes
- Cooking time: 8 minutes
Temperature:
- Panini press or grill pan over medium-high heat
Serving size:
- 4 servings
Nutritional information:
- Calories: 420
- Fat: 32g
- Carbohydrates: 25g
- Protein: 10g
- Fiber: 4g
- Sodium: 840mg
Substitutions for ingredients:
- You can use marinated artichoke hearts instead of plain ones for a more flavorful tapenade.
- If you don't have kalamata olives, you can use black olives or green olives instead.
- You can use any type of bread you like, such as sourdough, ciabatta, or focaccia.
Variations:
- Add some chopped sun-dried tomatoes or roasted red peppers to the tapenade for extra flavor.
- Use the tapenade as a dip for vegetables or crackers.
- Make a vegan version by omitting the Parmesan cheese and using vegan butter.
Tips and tricks:
- Make sure to drain the artichoke hearts well before chopping them.
- You can make the tapenade ahead of time and store it in the fridge for up to 3 days.
- If you don't have a panini press or grill pan, you can use a regular skillet and press the sandwiches down with a spatula.
Storage instructions:
- Store any leftover tapenade in an airtight container in the fridge for up to 3 days.
Reheating instructions:
- To reheat the sandwiches, place them in a toaster oven or regular oven at 350°F for 5-7 minutes, or until heated through.
Presentation ideas:
- Serve the sandwiches on a platter with some fresh herbs or lemon wedges for garnish.
- Cut the sandwiches into smaller pieces and serve as appetizers.
Garnishes:
- Fresh parsley or basil leaves
- Lemon wedges
Pairings:
- A crisp white wine, such as Pinot Grigio or Sauvignon Blanc, pairs well with this sandwich.
- A side salad or some roasted vegetables would make a great accompaniment.
Suggested side dishes:
- Mixed green salad with a simple vinaigrette
- Roasted asparagus or broccoli
- Sweet potato fries
Troubleshooting advice:
- If the bread is not browning evenly, you can flip the sandwiches over halfway through cooking.
- If the tapenade is too dry, you can add more olive oil or a splash of lemon juice to loosen it up.
Food safety advice:
- Make sure to wash your hands and any utensils or surfaces that come into contact with raw garlic to prevent the spread of bacteria.
- Store any leftover tapenade in the fridge and discard after 3 days.
Food history:
- Tramezzino is a type of Italian sandwich that is typically made with soft white bread and filled with various ingredients, such as cheese, ham, tuna, or vegetables. It originated in Venice in the early 1900s and has since become a popular snack or light meal in Italy.
Flavor profiles:
- This sandwich has a savory and tangy flavor from the artichoke hearts and kalamata olives, with a hint of garlic and Parmesan cheese.
Serving suggestions:
- Serve the sandwiches as a light lunch or snack, or as part of a larger spread for a party or gathering.
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Region: Italian