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Grilled cheese, prosciutto and anchovy panini
Grilled cheese, prosciutto and anchovy panini
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Prep Time:
10 minutes
Cook Time:
5 minutes
Total Time:
15 minutes
Create savory sandwiches with prosciutto, grilled eggplant, and mozzarella or smoked salmon, arugula, and Gruyere. Easily cook in a frypan if desired.
Ingredients:
  • 200g fontina, gruyere or other good melting cheese, grated or thinly sliced
  • 4 panini (Italian bread rolls), halved
  • 4 thin slices prosciutto
  • 8 anchovy fillets, halved lengthwise
  • 1 firmly packed cup rocket or baby spinach leaves
Instructions:
  • Heat up the barbecue or sandwich press on medium-high heat.
  • Layer cheese on the panini bases, add prosciutto slices, place anchovy fillets on top like pizzas, sprinkle with the rest of the cheese, top with rocket leaves, and sandwich with the other panini half.
  • Grill for 4-6 minutes in a sandwich press or 2-3 minutes per side on the barbecue, ensuring the cheese is gooey, while gently rotating.
  • Transfer the sandwiches to a cutting board and halve each one. Serve with the extra rocket or baby spinach, or enjoy wrapped in a paper napkin held in your hand.

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