Roasted Ratatouille Paninis

After making my ratatouille and having so much left over, I had to come up with something to do with the rest of it... I mean, it was really good and all, but I can only eat the same exact thing for about two or three days in a row before I'm growing a little tired of it. And since I apparently only know how to cook like I'm feeding an army instead of one person, I had a TON of ratatouille leftovers!

That got me thinking... I make a roasted vegetable panini, which has many of the same ingredients, so I got out my little George Foreman grill, some bread and cheese, and got to work! These paninis are equally delicious and I know I received at least one envious stare while sitting at the lunch table at work that evening. :-)



2 slices cottage or potato bread
2 slices Provolone cheese
1 c. (approximately) prepared ratatouille
Spreadable margarine or butter

Spread one side of each slice of bread with enough margarine or butter to just cover, like you would for a toasted cheese sandwich. On the non-buttered sides of the bread, place one slice of the Provolone cheese each. On one of the slices of cheese-covered bread, spread the ratatouille mixture to evenly cover the inside of the sandwich and top with the other piece of cheese and bread. Place the sandwich, with the buttered sides facing the outside, onto a preheated panini press or George Foreman grill and cook until the bread is toasted a nice golden brown color and the cheese is melted. (If you're using a George Foreman grill, you may have to rotate the sandwich 180 degrees after a few minutes in order to get an even press on the sandwiches.) Remove sandwich to a cooling rack and allow to cool for a couple of minutes before cutting into it. Makes 1 sandwich