Total Preparation Time: 18 to 20 minutes | Serves 1
Note: Leaving the ratatouille chunky makes the sandwich a little messy to eat but worth it. Any other melting cheese, such as Muenster, Jack or Chihuahua, can be substituted for the Fontina. Slow-cooking the panini yields the best results.
- 1 tablespoon butter, softened
- 2 slices rustic bread, about 1/3-inch thick
- 2 ounces Fontina cheese, sliced very thin
- 1/4 cup packed well-seasoned Ratatouille
Step 1Spread butter on each slice of bread, 1 side only. Cover unbuttered side with 1/2 cheese. Top with Ratatouille, keeping it slightly away from edge of bread. Cover with remaining cheese. Close sandwich, buttered side up.
Step 2Place sandwich in skillet over medium-low heat. Cook, covered, until browned, about 4 minutes. Gently compress sandwich. Turn. Brown other side, covered, about 4 more minutes. Remove from heat. Let rest 10 minutes. Use serrated knife to cut in half. It's best when hot.
544 calories; 1,054 mg sodium; 99 mg cholesterol; 31 grams fat; 46 grams carbohydrates; 22 grams protein; 0.96 gram fiber.
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