Our daughter loves to ride horses and compete in eventing contests but the food available at the horse parks is notoriously awful and greasy. When you are away for 3 days, competing in the heat of the summer, its important to eat regularly and as healthy as possible. I learned to pack things that could be fixed in a crockpot, griddle or panini maker in the stall next to the horse. You don't have to have a horse sitting next to you to enjoy this sandwich, but that's how we roll in the summer. ;)
Now that Kitty is off to college, we volunteer our time to go up and cook for the "masses" at the Come Again Farm Horse Trials and see old friends. Now everybody can partake in the "advantage" that Kitty always had--healthy food to nourish the body and soul. —lorigoldsby
Make basil pesto aioli. If possible, allow to refrigerate overnight for flavors to develop. I like to use roasted garlic as it is a sweeter, more rounded flavor, and it is less likely to give that "garlic burp". You can substitute walnuts for the pine nuts, but use the best olive oil and parmesean that you can afford.
Follow Amanda's recommendations--if you just took the egg out of the fridge--go read a couple of chapters, take a catnap, etc...dinner will be worth the wait.
If you haven't grilled artichokes before, cut in half, remove choke. Cut into quarters. Dymnyno and aargersi both have good recipes posted. If you make their recipe first, just toss on a couple of extra for this recipe. You want a nice char which is why I cut into quarters.
After artichokes have cooled, make a rough chop of the artichokes. Add a little oil to help bind together. This can be made a day ahead. If you like a finer chop, you can use the food processor and pulse to desired consistancy.
Layer ciabatta bread with artichoke spread on the bottom, turkey slices and provolone and on top piece of bread spread the basil pesto aoili.
Toast on panini grill until cheese is melted.
I learned to cook with my Gran. I can still see her reading a recipe and figuring out how she would make it better. She was fearless about substituting ingredients--but also knowledgeable. She approached food in the same way she built her antique business--appreciate quality ingredients and workmanship, but don't be a snob. I think I carry those same beliefs in my approach to cooking. I love family style dinners, I love a fancy ladies' luncheon with my wedding china, or a backyard seafood boil to celebrate my husband's birthday...I love to share food with others.