Best Caponata Panini Recipes

Caponata Panini image

Provided by Giada De Laurentiis

Time 55m

Yield 4 panini

Number Of Ingredients 16

4 sourdough demi-baguettes or rolls, halved lengthwise
4 slices provolone cheese, halved
1 1/3 cups caponata, recipe follows
1/4 cup olive oil
1 medium onion, chopped
1 celery stalk, chopped
1 medium eggplant, cut into 1/2-inch cubes
1 red bell pepper, cored seeded, and cut into 1/2-inch pieces
1 (14 1/2-ounce) can diced tomatoes with juices
3 tablespoons raisins
1/2 teaspoon dried oregano
1/4 cup red wine vinegar
4 teaspoons sugar
1 tablespoon drained capers
1/2 teaspoon salt, plus more for seasoning
1/2 teaspoon freshly ground black pepper, plus more for seasoning

Steps:

Preheat a panini grill.
Using a grapefruit spoon or fingers, scoop out a 1-inch wide trough along the cut sides of the baguettes. Place 2 half-slices of the provolone cheese on each bottom half of the baguettes. Spoon 1/3 cup of the caponata on top of the cheese. Place the top halves on the baguettes and grill the panini until the cheese melts, about 5 minutes.
In a large skillet, heat the olive oil over medium-high heat. Add the onion and cook until translucent, about 3 minutes. Add the celery and eggplant and cook until soft, about 3 to 4 minutes. Add the red bell pepper and cook until crisp-tender, about 5 minutes. Add the tomatoes, raisins, and oregano to the pan. Simmer over medium-low heat, stirring frequently, until the mixture thickens, about 20 minutes. Stir in the vinegar, sugar, capers, 1/2 teaspoon of salt and 1/2 teaspoon of black pepper. Season, to taste, with more salt and pepper, if needed.

Grilled Fontina and Caponata Panini image

Yield Serves 2, can be doubled

Number Of Ingredients 6

4 slices crusty country-style bread (each about 3 1/2 x 5 1/2 inches)
4 ounces thinly sliced Fontina cheese
6 tablespoons purchased caponata
1 medium tomato, thinly sliced
2 1/2 teaspoons chopped fresh rosemary or 1 1/4 teaspoons dried
1 1/2 tablespoons olive oil

Steps:

Arrange 2 bread slices on work surface. Top each bread slice with 1/4 of cheese, 3 tablespoons caponata and half of tomato. Sprinkle each with half of rosemary, then salt and pepper. Top with remaining cheese and bread. Brush top and bottom bread slices with oil.
Heat large nonstick skillet over medium heat. Add sandwiches to skillet and grill until bread is golden brown and cheese melts, about 6 minutes per side.
Transfer sandwiches to plates. Cut in half and serve hot.