Grilled Ratatouille and Cheese Panini

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

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.



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