I’ve been imagining this sandwich ever since I bought that hunk of brie for last last Saturday’s adventure, and finally picked up the rest of the ingredients I needed last night. It was the perfect meal after my long first day back at work–easy to make and and full of cheesy goodness. The artichokes and the brie are magical together and the aioli, with the touch of lemon, is the icing on the cake. The aioli is super easy to make–I’d never even attempted it before tonight and it took all of about 3 minutes to perfect.
Artichoke Brie Panini with a Garlic Lemon Aioli Recipe
Makes 1* Jeff made his own bbq’d meaty sandwich instead but I had to fight him away from mine once he had a bite!
Garlic Lemon Aioli:
1 tablespoon mayonnaise
1 teaspoon olive oil
1 teaspoon fresh lemon juice
1 clove garlic, minced
4-5 thick slices of brie
4-5 marinated artichoke hearts
3 slices tomato
4 pieces spinach
Turn on broiler (you can also just use a toaster oven if you have one or a panini press if you’re super fancy like that)
In a small bowl, combine aioli ingredients and set aside.
Cut your baguette in half. Spread a generous amount of aioli on each side then top one side with brie slices and the other with the artichoke hearts and tomato.
Place baguette in broiler and cook for about 4 minutes, until cheese is melted and bread is toasted.
Remove baguette from broiler, add spinach, and combine the two sides of the baguette to form your panini.