Fish

Grilled cheese, prosciutto and anchovy panini

Name: Grilled cheese, prosciutto and anchovy panini
Prep time: 10 min
Cook time: 5 min
Total time: 15 min
Yield: 4
Ingredients: 200g fontina, Gruyère 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

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10m

05m

Grilled cheese, prosciutto and anchovy panini

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by Jill Dupleix

Food writer

Oct 03, 2015

Fill these yummy sandwiches with whatever feels right – prosciutto, grilled eggplant and mozzarella, or smoked salmon, rocket and melting Gruyère. If you don’t feel like firing up the grill, they cook well in a dry frypan.

200g fontina, Gruyère 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

Method

1.

Preheat a barbecue or sandwich press on medium-high.
2.

Place a little cheese on the panini bases, top with a slice of prosciutto, arrange anchovy fillets on top (as if they were pizzas), sprinkle with remaining cheese, then strew with rocket leaves and sandwich with the top half of the panini.
3.

Cook for 4-6 minutes in a sandwich press or 2-3 minutes on each side on the barbecue, pressing down occasionally, until the cheese is oozing, turning carefully.
4.

Remove to a board and cut each sandwich in half. Serve with remaining rocket or baby spinach or just wrap in a paper napkin and eat in the hand.