- 4 slices crusty country-style bread (each about 3 1/2 x 5 1/2 inches)
- 4 ounces thinly sliced Fontina cheese
- 6 tablespoons purchased caponata
- 1 medium tomato, thinly sliced
- 2 1/2 teaspoons chopped fresh rosemary or 1 1/4 teaspoons dried
- 1 1/2 tablespoons olive oil
- Arrange 2 bread slices on work surface. Top each bread slice with 1/4 of cheese, 3 tablespoons caponata and half of tomato. Sprinkle each with half of rosemary, then salt and pepper. Top with remaining cheese and bread. Brush top and bottom bread slices with oil.
- Heat large nonstick skillet over medium heat. Add sandwiches to skillet and grill until bread is golden brown and cheese melts, about 6 minutes per side.
- Transfer sandwiches to plates. Cut in half and serve hot.