Ham and Artichoke Panini

• 4 extra-thick pocketless pita breads, halved horizontally
• 6 ounces sliced provolone cheese
• 6 ounces sliced ham
• 2 ounces thinly sliced pepperoni
• 1/3 cup pitted Calamata olives, coarsely chopped
• One 7-ounce jar marinated artichokes, drained
• 12 basil leaves
• 6 ounces fresh mozzarella cheese, sliced
• 1 tablespoon extra-virgin olive oil

1. Arrange the pitas cut side up on a work surface.
2. Cover 4 of the pita halves with the provolone.
3. Arrange the ham, pepperoni, olives and artichokes, each on its own quadrant of the 4 panini halves.
4. Top with the basil leaves and mozzarella and close the pitas.
5. Brush the tops with 1 teaspoon of the olive oil.
6. Heat 1 teaspoon of the remaining olive oil in each of 2 large skillets.
7. Add 2 pita panini to each and press down with a smaller skillet.
8. Cook over moderate heat, turning once, until the cheese is melted and the panini are crisp, about 10 minutes.
9. Cut into quarters and serve.

pocketless pita breads, provolone cheese, ham, pepperoni, olives, artichokes, basil, mozzarella cheese, extravirgin olive oil

Taken from www.foodandwine.com/recipes/ham-and-artichoke-panini (may not work)