Goat cheese, artichoke and sun-blush tomato panini

Halve the ciabatta roll and spread both cut sides with goat cheese. Arrange the tomatoes and artichoke hearts evenly across the bottom slice, and sprinkle with salt and pepper to taste. Lightly drizzle with a touch of balsamic vinegar.

Heat a panini press to medium and cook the sandwich until golden brown and cheese is melted. Alternatively, heat a frying pan over medium heat until warm. Heat the sandwich on both sides until golden. Cut the panini in half and serve.