Best Grilled Fontina And Caponata Panini Recipes

GRILLED CAPONATA

Grilled Caponata image

Provided by Bobby Flay

Time 1h20m

Yield 4 servings

Number Of Ingredients 14

Ingredients

1 medium eggplant, cut in rounds
1 large red onion, cut into 1/4-inch thick slices
4 plum tomatoes, cut in rounds
Olive oil
Salt and freshly ground black pepper
1/4 cup pitted kalamata olives
2 tablespoons capers, drained
2 tablespoons golden raisins
2 tablespoons pine nuts, toasted
1 tablespoon chopped garlic
1/4 teaspoon red pepper flakes
1/4 cup red wine vinegar
2 teaspoons honey
1/4 cup finely chopped flat-leaf parsley

Steps:

Heat your grill to high. Brush the eggplant, onion slices and tomatoes with olive oil and season each type of vegetable with salt and pepper, to taste.
Grill the eggplant for 6 to 8 minutes per side until golden brown and cooked through. Grill the onions for 3 to 4 minutes per side until golden brown and just cooked through. Grill the tomatoes for 2 minutes per side until charred and slightly soft. Remove to a cutting board and cut into quarters.
Remove the vegetables from the grill to a cutting board and cut into 1/2-inch pieces. Transfer the vegetables to a medium bowl and add the olives, capers, raisins and pine nuts.
Mix together the garlic, red pepper flakes, vinegar and honey in a small bowl and season with salt and pepper, to taste. Slowly drizzle in 1/4 cup of olive oil and whisk until emulsified.
Pour the dressing over the vegetables, add the parsley and stir gently to combine. Let the salad sit at room temperature for at least 30 minutes and up to 2 hours before serving.

Nutrition Facts : Calories 176 calorie, Fat 10 grams, SaturatedFat 1 grams, Cholesterol 0 milligrams, Sodium 441 milligrams, Carbohydrate 22 grams, Fiber 7 grams, Protein 4 grams, Sugar 12 grams

GRILLED FONTINA AND CAPONATA PANINI

Grilled Fontina and Caponata Panini image

Categories Sandwich Cheese Herb Tomato Vegetable Quick & Easy Lunch Eggplant Winter Fontina Bon Appétit

Yield Serves 2, can be doubled

Number Of Ingredients 6

Ingredients

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.