Caponata Panini

4 sourdough demi-baguettes or rolls, halved lengthwise
8 slices provolone cheese, halved
2 cups Caponata
Special equipment:
indoor grill (I used a George Foreman grill)

Preheat indoor grill.

Using a grapefruit spoon, scoop out a 1-inch-wide trough along the cut sides of the baguettes. Place 2 half-slices provolone cheese on each half of the baguettes. Spoon 1/2 cup caponata on each of the bottom halves of the baguettes. Invert the top halves of the baguettes on top of the caponata. Grill the panini until the cheese melts and the bread is golden and crispy, about 5 minutes.