Name: Artichoke and Eggplant Panini
Cook time: 40 min
Total time: 40 min
Yield: Makes 4 (main course) servings
Ingredients: 1 (6 1/2-ounces) jar marinated artichokes, drained and chopped; 2 tablespoons mayonnaise; 1 tablespoon drained capers; 1 small garlic clove; 1 (3/4-pound) eggplant; 5 tablespoons olive oil, divided; 1 (1-pound) round loaf Italian bread, 8 (1/3-inch-thick) slices cut from middle; 1/4 pound Fontina (preferably Italian), thinly sliced

Grilling is the name of the game for a vegetarian powerhouse stacked with meaty eggplant, melted Fontina cheese, and a luscious artichoke mayonnaise.

Cooks' note:

Eggplant and sandwich can be grilled in a hot oiled 2-burner grill pan over medium-high heat 4 minutes.

Recipe notes

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