Fill these yummy sandwiches with whatever feels right – prosciutto, grilled eggplant and mozzarella, or smoked salmon, rocket and melting gruyere. If you don’t feel like firing up the grill, they cook well in a dry frypan.
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
Method
- Step 1Preheat a barbecue or sandwich press on medium-high.
- Step 2Place 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.
- Step 3Cook 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.
- Step 4Remove 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.
Nutrition
2198 kj
Energy
27g
Fat Total
12g
Saturated Fat
29g
Protein
1833.14mg
Sodium
4g
Carbs (sugar)
41g
Carbs (total)
All nutrition values are per serve
Notes
No panini? Why not use two Mexican flour tortillas to make a piadina – the Italian toastie.
- Author: Jill Dupleix
- Image credit: Steve Brown
- Publication: Taste.com.au
0