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Artichoke and Eggplant Panini
- 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:View on Epicurious
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