Grilled fontina and caponata panini

Yield: 1 Servings

Measure Ingredient
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
2½ teaspoon Chopped fresh rosemary or 1 1/4 teaspoons dried
1½ tablespoon Olive oil

Fontina cheese and caponata (a chunky Sicilian eggplant relish available in cans or jars at most supermarkets) make a substantial sandwich. Have pasta salad as well; grapes and assorted bakery cookies complete the dinner.

Can be prepared in 45 minutes or less.

Arrange 2 bread slices on work surface. Top each bread slice with ¼ 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.

Serves 2, can be doubled.

Bon Appétit January 1998

Posted to recipelu-digest by Sandy <sandysno@...> on Feb 24, 1998

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