Name: Grilled Fontina and Caponata Panini
Yield: Serves 2, can be doubled
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

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.

Recipe notes

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