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The Honolulu Advertiser
A savory grilled sandwich with artichokes and pesto | The Honolulu Advertiser | Hawaii's Newspaper
Posted on: Wednesday, August 16, 2006

TASTE
 A savory grilled sandwich with artichokes and pesto

 •  He does know Jack

By Elaine Magee

Artichoke hearts, provolone and pesto make this easy-to-prepare sandwich memorable.
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While it's true that when many people think sandwiches, they think about meat-filled sandwiches, sandwiches actually offer a perfect opportunity to eat vegetarian, as with this artichoke and cheese sandwich.

Nutritionally, artichoke hearts are stars, with 7 grams of fiber per 2/3 cup serving. Each serving also adds up to 28 percent recommended daily allowance of folic acid, 14 percent for vitamin C, and 16 percent for two important minerals, magnesium and potassium.

This is a flavorful, satisfying lacto-vegetarian sandwich that can be made with a whole-wheat tortilla heated in a nonstick frying pan, or with sandwich roll bread and a panini maker.

The combination of artichoke hearts with provolone cheese, tomato and pesto works well no matter what the bread. The trick is heating the sandwich so the pesto and artichoke hearts are warm and the cheese melted.

ARTICHOKE HEART PROVOLONE PESTO PANINO SANDWICH

  • 1 whole-wheat tortilla or 2 slices of any sliced bread for grilling over the stove or in a panini maker

  • 1 ounce provolone cheese sliced (or 1/4 cup shredded, packed)

  • 2/3 cup artichoke hearts, drained if bottled or thawed if from frozen

  • 1 medium tomato, sliced

  • 1 1/2 to 2 tablespoons pesto sauce (i.e., Armanino brand in the frozen section)

    Lay tortilla down (or bottom slice of bread) in nonstick frying pan or bottom of panini maker. Lay cheese then artichoke hearts evenly over the bread (or half of the tortilla) then top with tomato slices. Spread pesto on one side of the other slice of bread (or the other side of the tortilla). Then lay the pesto side of the bread on top of the tomato (or fold over the pesto side of the tortilla over the tomato side of the tortilla).

    Grill over medium heat until bread is lightly brown and cheese is melted (about 3 minutes in a panini maker). If using a nonstick frying pan over the stove, flip sandwich over after a minute or two to lightly brown the other side.

    Makes 1 sandwich.

  • Per sandwich (using a whole wheat tortilla): 350 calories, 16 g protein, 40 g carbohydrate, 15 g fat, 6.5 g saturated fat, 9 g monounsaturated fat, 1.5 g polyunsaturated fat, 25 mg cholesterol, 10 g fiber, 662 mg sodium. Calories from fat, 36 percent; omega-3 fatty acids, 0 g. Weight Watchers points, 7. Omega-6 fatty acids, 1.5 g

    Elaine Magee is a registered dietitian. Learn more at www.recipedoctor.com.
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