Grilled Ratatouille and Cheese Panini
Author: Kitchens
  • 1 Tablespoon butter; softened
  • 2 slices rustic bread about 1/3" thick
  • 2 ounces Fontina cheese; sliced very thin
  • 1/4 Cup well-seasoned Ratatouille (packed) see * Note
  1. * Note: See the "This Year's Ratatouille" recipe.
  2. Spread 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.
  3. Place 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.
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.

This recipe yields 1 sandwich.

Each serving: 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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