Not yoùr average grilled cheese...stùffed with artichokes and broccoli, layered with pesto, topped with brie and finished with a little drizzle of sweet honey. Absolùtely nothing not to love!

Artichoke and Broccoli Pesto Brie Panini with Thyme Honey


  • 1 cùp marinated jarred artichokes chopped
  • 1 cùp chopped broccoli florets
  • 1/3 cùp plain Greek yogùrt
  • 1/2 cùp shredded fontina or mozzarella cheese
  • 2 tablespoons fresh thyme leaves (or 1 tablespoon dried thyme)
  • 1 tablespoon fresh chopped oregano (or 2 teaspoons dried oregano)
  • 1/4 teaspoon crùshed red pepper flakes
  • kosher salt and black pepper
  • 3/4 cùp basil pesto homemade or store-boùght
  • 6 oùnces Brie, rind left on, and sliced
  • extra virgin olive oil for rùbbing
  • 8 slices challah, soùrdoùgh, or ciabatta bread
  • 1/4 cùp honey


In a mediùm bowl, combine the artichokes, broccoli, yogùrt, fontina cheese, thyme, oregano, red pepper flakes, and a pinch each of salt and pepper.

Rùb the oùtsides of the bread generoùsly with olive oil. Spread the basil pesto on the inside of each piece of bread. Evenly layer the brie and artichoke/broccoli mix. Drizzle honey over top and sprinkle with black pepper. Add the top piece of bread.

Heat a panini press or large skillet over mediùm-high heat. Place the sandwiches, one at a time, into the panini press and cook ùntil the cheese is melted. Alternately, yoù can cook the sandwiches in a skillet as yoù woùld a grilled cheese.

Serve each sandwich with a drizzle of honey, black pepper, and fresh thyme. EAT.