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Artichoke and Eggplant Panini


Artichoke and Eggplant Panini Recipe

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
Directions:
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