This post may contain affiliate links, please see our privacy policy for details.

Updating the classic grilled cheese sandwich with this Artichoke and Broccoli Pesto Brie Panini with Thyme Honey. Artichokes, broccoli, and pesto, layered between two slices of bread with Brie and sweet honey. This sandwich is toasted in the panini press (or in a skillet) until the cheese is melty and the bread is crisp. It’s savory, sweet, a touch salty, and the most perfect spring/summer grilled cheese for just about any day of the week.

overhead photo of Artichoke and Broccoli Pesto Brie Panini with Thyme Honey

Cheesy paninis for your Wednesday night dinner? Sounds pretty good, doesn’t it?

This is definitely not your average grilled cheese. This panini is stuffed with artichokes and broccoli, layered with pesto, topped with brie, and finished with a little drizzle of sweet honey. Absolutely nothing not to love here!

In all seriousness, this sandwich is truly delicious. But you want to know the truth? I was not going to share the recipe. As often happens, I don’t love these photos. I’ve said this with pretty much every sandwich recipe I’ve ever shared here on HBH.

I just don’t like photographing any kind of melty sandwich. It’s hard, and I always end up disappointed with how the photos turn out. It’s OK, I know that I just have to accept that sandwiches are a challenge for me. But I’m also learning to accept that it’s not a reason to never share new sandwiches recipes.

Because really, sandwiches…especially warm sandwiches with melty cheese…are delicious. These are the kinds of recipes that are meant to be shared. So today I bring you the brie panini.

It’s just as delicious as it sounds.

overhead prep photo of Artichoke and Broccoli filliing

The simple details to make this sandwich…

As with most sandwich recipes, this is quick to throw together.

Start with the artichoke and broccoli mix. I wanted the inside of this panini to be creamy and cheesy. To achieve this, I used jarred marinated artichoke hearts, chopped broccoli, and then added in yogurt for creaminess. Fontina cheese is my choice of cheese, but mozzarella is equally great.

Toss in fresh thyme, and a pinch of crushed red pepper flakes for some heat. That’s the filling. Simple, but flavorful, and packed with veggies too…so you know, it’s totally healthy.

Next, the bread. I used challah bread because this is what I had on hand. But I would also recommend sliced sourdough or ciabatta bread. Either will be great. Spread the bread with either store-bought or homemade basil pesto. Then add slices of brie cheese.

Tip: leave the rind on the brie for this recipe. The rind is edible and helps to keep the brie inside the sandwich instead of melting all over the place.

At this point, stuff the artichoke and broccoli in over top of the brie. Drizzle with honey (trust me, you must add the honey). Add the top pieces of bread and cook in a panini press until the brie is melted and the bread toasty.

Did you read all of that? Pesto? Brie? Honey? Toasted bread?

All the very best ingredients combine into one sandwich. It. Is. So. GOOD! Think extra cheesy, packed with spring’s best vegetables, savory, but a little sweet, and spicy too. My favorite kind of flavors.

overhead pre photo of Artichoke and Broccoli Pesto Brie Panini

Substitutions, swaps, and suggestions.

No panini press? Not a problem, you can easily just cook this melty Brie sandwich as you would a grilled cheese, in a skillet.

That said, I like to use my grill pan when making paninis and would highly recommend this pan if you enjoy grilling inside or making your own paninis. Or if you want to go the panini press route, I’d recommend this one.

And the real added bonus here? Many of these ingredients may already be in your fridge or in your pantry right now. Personally, I always keep jarred artichokes stocked on my pantry shelves, broccoli in the freezer, and brie in the fridge.

But if you don’t have a certain ingredient, don’t hesitate to swap it out. All vegetables work. Zucchini with sun-dried tomatoes would be delicious. If you don’t have Fontina or mozzarella cheese, but do have cheddar cheese, that works too! Have fun with this one. The three ingredients you must have?

Pesto, Brie, and bread!

Paninis for lunch? Dinner? Both are great options.

overhead photo of Artichoke and Broccoli Pesto Brie Panini with Thyme Honey

Looking for other melty sandwiches to enjoy? Here are a few of my springtime favorites:

Antipasto Mozzarella Sandwich with Lemony Basil Pesto.

30 Minute Basil Chicken Banh Mi Sandwich.

Garlic Naan Grilled Cheese

Lastly, if you make this Artichoke and Broccoli Pesto Brie Panini with Thyme Honey, be sure to leave a comment and/or give this recipe a rating! Above all, I love to hear from you guys and always do my best to respond to each and every comment. And of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made is my favorite!

Artichoke and Broccoli Pesto Brie Panini with Thyme Honey.

Prep Time 15 minutes
Cook Time 5 minutes
Total Time 20 minutes
Servings: 4
Calories Per Serving: 459 kcal

Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.

Save This Recipe To Your Recipe Box

You can now create an account on our site and save your favorite recipes and access them on any device! You can keep track of your favorite recipes and generate a shopping list for recipes in your collections.

Register & Save

Already Registered? Login Now


  • 1 cup marinated jarred artichokes chopped
  • 1 cup chopped broccoli florets
  • 1/3 cup plain Greek yogurt
  • 1/2 cup 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 crushed red pepper flakes
  • kosher salt and black pepper
  • 3/4 cup basil pesto homemade or store-bought
  • 6 ounces Brie, rind left on, and sliced
  • extra virgin olive oil for rubbing
  • 8 slices challah, sourdough, or ciabatta bread
  • 1/4 cup honey


  • 1. In a medium bowl, combine the artichokes, broccoli, yogurt, fontina cheese, thyme, oregano, red pepper flakes, and a pinch each of salt and pepper.
    2. Rub the outsides of the bread generously 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.
    3. Heat a panini press or large skillet over medium-high heat. Place the sandwiches, one at a time, into the panini press and cook until the cheese is melted. Alternately, you can cook the sandwiches in a skillet as you would a grilled cheese.
    4. Serve each sandwich with a drizzle of honey, black pepper, and fresh thyme. EAT. 

overhead photo of Artichoke and Broccoli Pesto Brie Panini with Thyme Honey

You May Also Like

Add a Comment

Recipe Rating

This site uses Akismet to reduce spam. Learn how your comment data is processed.


  1. 5 stars
    I’ve made this a couple times and the flavors are delicious, but every time I use the panini press (or even a skillet) the bread is soggy. I use pre sliced sourdough – maybe it’s too thin? Too much pesto? No one else seems to have this issue so I’m not sure what I’m doing wrong!

    1. Hey Abbie,
      Wonderful! I love to hear that this recipe was enjoyed, thanks a lot for giving it a try. I am wondering if it is too thin, my slices are pretty thick. Happy Weekend! xTieghan

  2. This just looks amazing. 😉 Do you think it would also be good not toasted? I would love to prepare this for some friends “togo” so it wouldn’t be ideal to toast it (amount & not freshly toasted). What do you think. Thanks for your feedback!

    1. Hey Nina,
      I think it would also be delicious not toasted:) I hope the recipe turns out amazing for you, please let me know if you give it a try! xTieghan

  3. wow, wow–yes, that’s a double wow. People–stop what you are doing and take the time to make yourself a gourmet lunch! Thank you for raising the standard on lunch around here! 🙂

    1. Hey Shelli,
      Wonderful! I am thrilled to hear that this recipe was enjoyed. Thanks a bunch for giving it a try! xTieghan

    1. Hey Kristen,
      Happy Monday! I am so glad this recipe was enjoyed, thanks a bunch for making it! xTieghan

  4. Hi Tieghan! This recipe looks awesome! If I want to make one whole sandwich for just myself, should I cut the recipe in half? Thank you!

    1. Hey Colleen,
      Yes, that will work well for you! I hope you love the recipe, please let me know if you have any other questions! xTieghan

    1. Hey Stephanie,
      I did not cook the broccoli:) I hope you love the recipe, please let me know if you give it a try! xTieghan

    1. Hey Whitney,
      You could use sour cream in place of the yogurt! I hope you love the recipe, please let me know if you give it a try! xTieghan

  5. 5 stars
    I’ve been eyeing this recipe for a while now, finally decided to make it. I was positive it would be delicious, but mother of god it was fantastic! I added grilled chicken thighs to it and seriously this is probably the best sandwich I’ve ever had. The flavors all work so well together. Thank you!

  6. 5 stars
    I made this panini following the recipe exactly and WOWZA! This was SO delicious!!! This goes in my repeat file and I can’t wait to share it with other people. Thank you so much! We are have tremendous success with recipes on your site.

  7. 5 stars
    So i am posting quite a few reviews tonight, since I made Tieghan’s coconut zucchini bread and everyone was like ‘her stuff is always the best’.

    And it’s true. These are so good. I made them for Mother’s Day and my brother ate so many we were laughing, Use the right bread, I did a crusty LaBrea Italian loaf. Oregano doesn’t need to be fresh. Skipped the broccoli because these seemed healthy enough with greek yogurt 😉

    Every recipe is so memorable, unique and craveable – time and time again.

  8. Hello! I am so excited to make this this week! I love Brie but my husband…not so much. Do you have a recommendation for another cheese? Thank you for making meal planning fun. Love all your recipes!

    1. Hey Adrinan,
      Honestly any cheese that your husband enjoys will work in this recipe! I hope you love the recipe, please let me know if you have any other questions! xTieghan

  9. 5 stars
    I have made this recipe so many times since discovering it and could not love it more. It’s the perfect combo of easy and gourmet- and everyone I have served it to raves about it!! Bravo!

  10. This sandwich is so good. I was worried that the broccoli would be raw. It was perfect. Love the touch of honey.

  11. 5 stars
    Made this on the grill today! Added some sliced cherry tomatoes to the veggie mixture and grilled in along side 1/2 chicken breast to throw on top. Squeezed a little lemon on as well. So good. My husband threw some avocado on the top of his too because our 7 month old was eating some and it needed to go. He said it was even better with the avocado. Basically got a salads worth of veggies into a sandwich today. Delicious!

  12. 5 stars
    I left out the yogurt but this still SO SO good and flavourful. You are my food HERO. Every one of the many recipes from your site that I’ve tried have been incredible!

  13. 5 stars
    I’m writing this review as I’m devouring it and it’s amazing healthier comfort food WOW. The thyme honey really puts it over the edge.

  14. 5 stars
    So delicious! I didn’t have fontina cheese or yogurt, so I just used a little mayo and it was delicious!

  15. 5 stars
    One of my favorite sandwiches ever. Tastes likes something out of a French boulangerie but so easy to make. I’ve made it 3 times already!

  16. 5 stars
    Ever since I tried one of your other broccoli paninis, the greek yogurt-cheese-broccoli mix has been a lunch staple! Thank you for always providing simple, surprising combos, AND showing new ways to play with them. So fun to add in different cheeses and toppings (we added left over carne asada from the taco recipe this week). Note: Don’t try to make ahead and store in the fridge because this gets stinky fast. Shouldn’t be a problem, because its easy to mix up day-of. For any other 9-12 hr/day workers like me, chop your broccoli on a Sunday and this assembles/cooks in less than 15 min.

    1. Thank you so much!! So glad this turned out so well for you! I hope you continue to enjoy other recipes of mine! xTieghan

  17. Make this immediately. Used a crusty Italian loaf. Cheated and used store bought pesto. Family doesn’t love broccoli so I did sauteed spinach instead. Used pre-shredded mozz which is usually against my rules, but I also made Half Baked Harvest avacodo brownies and the blackberry ruffle milk pie – so I didn’t want to exhaust myself.

    Do not sleep on the honey drizzle.

    KILLED IT! This is a MUST make. Thank you, Tieghan!

    1. Wow I am so glad all of the recipes turned out so amazing for you, Katie!! Thank you so much! xTieghan

  18. Made this for lunch today. I added some extra honey to mine, as I don’t often like the peppery-ness of raw broccoli. It really hit the spot 🙂 Such a unique combo, too!

  19. 5 stars
    Tasty! Easy and quick too. We had these with tomato soup I’d made earlier that I just thawed from my freezer. Simple and nourishing too. Thank you!

  20. Is there a good side dish or soup you would recommend with these? I’m making them tomorrow and will follow up! 🙂

  21. 5 stars
    So delicious! I will definitely make these again. The mix of flavors was perfect and so yummy when hot and everything was melted.

  22. This is what’s for dinner tonight and I can’t wait!! Quick question though… what would be a good substitute for yogurt? Cream cheese or mayo? Or just leave it out?
    Thanks so much!

  23. 5 stars
    Pretty good. I can imagine with tomatoes too. Maybe even shredded carrots or cauliflower. But also no reason to mess with it as it was delicious as is.

  24. 5 stars
    This is brilliant! I am all about paninis lately and I love these creative ideas for an upgrade!

    1. Thank you so much Ashley! I hope you love this recipe if you get a chance to try it! xTieghan

  25. 5 stars
    Another hit! Made these for lunch today. SO Good! Followed the recipe as written. Honey is a great addition.

  26. The picture is beautiful and the exact reason I stopped to read the recipe! I have a quick question about the broccoli. You mentioned keeping frozen broccoli in the freezer… is that what you used in this recipe? Which is better, fresh or frozen? Do you cook the broccoli before adding it to the sandwich mixture? Thank you in advance for your help!

    1. Hi Brook,
      I used raw broccoli here, but it is so nice to have on hand in the freezer. I hope you love the recipe, please let me know if you have any other questions! xTieghan

  27. If it’s any help, your photos are always amazing and I have loved every single sandwich recipe you have ever shared, they are so unique, creative and delicious and I am looking forward already to the next one!

  28. Wow, I really love how this both sounds and looks! Artichokes are my favorites and I think it sounds great incorporated into this type of sandwich!