GRILLED FONTINA AND CAPONATA PANINI

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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

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.

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