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Sandwiches

Grilled Ratatouille and Cheese Panini

Grilled Ratatouille and Cheese Panini
Los Angeles Times

Ratatouille is the treasure of the fall harvest. This Provencal vegetable stew is remarkably alluring and versatile. Its recipe is not etched in stone. You can double the zucchini if you have a lot of it, or if eggplant isn't ... Read more

Total Preparation Time: 18 to 20 minutes | Serves 1
  • 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.

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.

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