Spring Green Panini

Name: Spring Green Panini
Ingredients: 2-1/4 cups canned artichoke hearts, drained, squeezed dry; 9 Tbsp. fresh parsley; 6 Tbsp. Kraft Shredded Asiago; 3 Tbsp. lemon zest Safeway 4 ct For $5.00 thru 02/09; 1-1/2 Tbsp. ground black pepper; 6 Tbsp. extra virgin olive oil, divided; - fresh asparagus spears, trimmed; 4-1/2 cups Philadelphia Light Cream Cheese Product, softened; 72 slices sourdough bread, cut into 1/2-inch-thick slices; 2-1/4 cups baby arugula

10 ingredients

16 steps

Ingredients

2-1/4 cups canned artichoke hearts, drained, squeezed dry
9 Tbsp. fresh parsley
6 Tbsp. Kraft Shredded Asiago
3 Tbsp. lemon zest Safeway 4 ct For $5.00 thru 02/09
1-1/2 Tbsp. ground black pepper
6 Tbsp. extra virgin olive oil, divided
- fresh asparagus spears, trimmed
4-1/2 cups Philadelphia Light Cream Cheese Product, softened
72 slices sourdough bread, cut into 1/2-inch-thick slices
2-1/4 cups baby arugula

Directions

1

Pulse first 5 ingredients in food processor until artichokes are finely chopped.
2

With motor running, gradually add 3 Tbsp.
3

(45 mL) oil (or 1/2 tsp.
4

[2 mL] oil for trial recipe) and process until well blended.
5

Toss asparagus with remaining oil.
6

Grill 2 min.
7

or just until crisp-tender, turning occasionally.
8

Trim asparagus to fit bread slices.
9

For each serving: Spread 2 Tbsp.
10

(30 mL) cream cheese product evenly onto 2 bread slices.
11

Fill with 1-1/3 oz.
12

(40 g) asparagus, 1/2 oz.
13

(15 g) arugula and 1 Tbsp.
14

(15 mL) arthichoke mixture.
15

Grill sandwich in pre-heated panini grill sprayed with cooking spray 5 min.
16

or until golden brown.