-
1
Preheat a panini press or indoor grill.
-
2
Using a grapefruit spoon, scoop out a 1-inch-wide trough along the cut sides of the baguettes.
-
3
Place 2 half-slices provolone cheese on each half of the baguettes.
-
4
Spoon 1/2 cup caponata on each of the bottom halves of the baguettes.
-
5
Invert the top halves of the baguettes on top of the caponata.
-
6
Grill the panini until the cheese melts and the bread is golden and crispy, about 5 minutes.
-
7
In a large stainless-steel skillet, heat the olive oil over medium-high heat.
-
8
Add the onion and cook until translucent, about 3 minutes.
-
9
Add the celery and eggplant and cook until soft, 3 to 4 minutes.
-
10
Add the bell pepper and cook until crisp-tender, about 5 minutes.
-
11
Add the tomatoes, raisins, and oregano to the pan.
-
12
Simmer over medium-low heat, stirring frequently, until the mixture thickens, about 20 minutes.
-
13
Stir in the vinegar, sugar, capers, salt, and pepper.
-
14
Season with more salt and pepper, if needed.
-
15
If you do not have a panini press or indoor grill, use a ridged grill pan: Preheat the pan, add the sandwiches (in batches, if necessary), and put a weight (such as a brick wrapped in aluminum foil or a heavy cast-iron skillet) on top to press them down.
-
16
Grill for 2 to 3 minutes to brown the first side, flip the sandwich, replace the weight, and grill for 2 to 3 minutes to brown the other side and finish melting the cheese.
