1 tablespoon butter
2 slices rustic bread about 1/3" thick
2 ounces Fontina cheese
1/4 cup well-seasoned Ratatouille - (packed)
Directions: one line for each direction. When saved the lines will be numbered.
* Note: See the "This Year's Ratatouille" recipe which is included in this collection.
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.
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.
Comments: 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.
