Preparation Steps

• In a mixing bowl, combine the chopped marinated artichokes, chopped broccoli florets, Greek yogurt, shredded fontina or mozzarella cheese, fresh thyme leaves, chopped oregano, crushed red pepper flakes, and a pinch of kosher salt and black pepper. Mix until well combined, ensuring that all the ingredients are evenly distributed.
• Lay out the slices of bread on a clean surface. Spread a generous layer of basil pesto on one side of each slice. On four slices, add a portion of the artichoke and broccoli filling, followed by slices of Brie. Top with the remaining bread slices, pesto side down, to create sandwiches.
• Heat a skillet or grill pan over medium heat. Drizzle a little extra virgin olive oil to coat the bottom lightly.
• Once the skillet is hot, carefully place the assembled panini in the pan. Press down gently with a spatula to ensure even toasting. Cook for about 3-4 minutes or until the bread is golden brown and crispy. Flip the sandwiches, adding more olive oil if necessary, and cook for another 3-4 minutes until the other side is equally golden and the cheese is melted.
• While the panini are still warm, drizzle each sandwich with thyme honey. To make thyme honey, simply mix honey with fresh thyme leaves in a small bowl, allowing the flavors to meld.
• Remove the panini from the skillet and let them cool for a minute. Cut in half and serve with extra thyme honey on the side for drizzling. Enjoy your Artichoke and Broccoli Pesto Brie Panini with Thyme Honey warm for the best experience!