Artichokes, Oven-Roasted Tomatoes, and Goat Cheese

 

                    In this sandwich, the sweetness of oven-roasted tomatoes contrasts beautifully with the acidity of the goat cheese and earthiness of the artichokes.

Makes 2 sandwiches

• 3 ounces fresh goat cheese
• 1 tablespoon finely chopped fresh basil
• 1½ teaspoons olive oil
• Two 6-inch lengths baguette
• 10 oven-roasted tomato halves 
• One 6-ounce jar quartered marinated artichoke hearts, drained

1. Heat a panini or sandwich press.
2. Combine the goat cheese, basil, and olive oil in a small bowl and mash and stir until the cheese is softened and well combined with the other ingredients.
3. Slice the baguette pieces in half lengthwise and spread some of the goat cheese on the bottom half o each baguette.
4. Arrange the tomatoes and artichokes on top of the goat cheese ; top each sandwich with the top half of the baguette.
5. Put the sandwiches on the press, pull the top down, and cook until they are browned and crisp, 4 to 7 minutes, depending how hot your machine is.
6. Carefully remove from the press and serve immediately.

BON APPÉTIT