Grilled Fontina and Caponata Panini

• 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

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

crusty country, cheese, purchased caponata, tomato, rosemary, olive oil

Taken from www.epicurious.com/recipes/food/views/grilled-fontina-and-caponata-panini-4650 (may not work)