Instructions: Fontina cheese and caponata (a chunky Sicilian eggplant relish available in cans or jars at most supermarkets) make a substantial sandwich. Have pasta salad as well; grapes and assorted bakery cookies complete the dinner.

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.

Serves 2, can be doubled.

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