• 4servings
  • 30minutes

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Nutrition Info . . .

NutrientsProteins, Lipids
VitaminsB2, B3, B9, B12
MineralsChromium, Calcium, Phosphorus, Cobalt

Ingredients Jump to Instructions ↓

  1. 4 extra-thick pocketless pita breads, halved horizontally

  2. 6 ounces sliced provolone cheese

  3. 6 ounces sliced ham

  4. 2 ounces thinly sliced pepperoni

  5. 1/3 cup pitted Calamata olives, coarsely chopped

  6. One 7-ounce jar marinated artichokes, drained

  7. 12 basil leaves

  8. 6 ounces fresh mozzarella cheese, sliced

  9. 1 tablespoon extra-virgin olive oil

Instructions Jump to Ingredients ↑

  1. Arrange the pitas cut side up on a work surface. Cover 4 of the pita halves with the provolone. Arrange the ham, pepperoni, olives and artichokes, each on its own quadrant of the 4 panini halves. Top with the basil leaves and mozzarella and close the pitas. Brush the tops with 1 teaspoon of the olive oil.

  2. Heat 1 teaspoon of the remaining olive oil in each of 2 large skillets. Add 2 pita panini to each and press down with a smaller skillet. Cook over moderate heat, turning once, until the cheese is melted and the panini are crisp, about 10 minutes. Cut into quarters and serve.


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