3 tablespoons olive oil (extra virgin hot pepper infused)
8 oz artichoke hearts, frozen or canned
1 teaspoon salt
Black or crushed red pepper
1 - 2 cloves garlic, minced
2 slices bread (sourdough)
3/4 cup Farmhouse Cheddar
by Mackenzie Smith, The Spruce
Begin by preparing the artichokes. Preheat the oven to 425 °F. Drain or defrost artichoke hearts then place in a single layer on top of several paper towels. Cover with a few more sheets of paper towel then press firmly enough to remove excess water without crushing them.
In a medium-sized mixing bowl, stir together olive oil, garlic, salt and pepper. Add artichoke hearts and toss to coat evenly. Transfer to a large baking sheet.
Roast 15–18 minutes, tossing halfway through. Remove from oven
Assemble your sandwich by adding half of the Farmhouse Cheddar onto one slice of sourdough bread. Top with the roasted artichoke hearts and the rest of the cheddar.
Finish by adding the top slice of bread and sprinkling the entire sandwich with the hot pepper olive oil. Set aside.
Heat a medium sized cast iron skillet or panini press over medium heat and add in the buttered sandwich.
Let the sandwich cook for a few minutes on one side until the crust has become a golden brown color and the cheese has begun to melt.
Once one side is ready, gently flip the sandwich and repeat until all the cheese has melted and the other side is as toasted and crisped up as side 1.
When the sandwich is ready, remove it from the heat and let it sit for a few minutes before serving.