Grilled Chicken Panini with Artichokes


  1. Liberally brush one side of bread with Piancone Olive Oil.
  2. Slice chicken breast on a bias and place quartered artichokes on the grill to warm through.
  3. Place 2 oz. of Piancone Roasted Red Pepper and Garlic Dressing on both sides of bread slices. Place bread on flat top or in Panini grill place cheese on the bread.
  4. Place grilled chicken and artichokes on the bread and grill or press until warmed through.
  5. Serve with pickle, chips, French fries or pasta salad or your choice.


  • 2 cheese slice(s), Monterey Jack
  • 2 slices Heritage Ovens® Bread, Artisan, thick cut
  • 2 oz Piancone® Dressing, Roasted Red Pepper and Garlic
  • Piancone® Oil, Olive
  • 2 oz Roma® Artichoke Hearts
  • 6 oz West Creek® Chicken, Breast(s), Boneless, grilled