Grilled cheese, prosciutto and anchovy panini

Grilled cheese, prosciutto and anchovy panini
  • 0:10 Prep
  • 0:05 Cook
  • 4 Servings
  • Easy

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.

Featured in
Quick meals, Picnic recipes


  • 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


  • Step 1
    Preheat a barbecue or sandwich press on medium-high.
  • Step 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.
  • Step 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.
  • Step 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.


  • 2198 kj


  • 27g

    Fat Total

  • 12g

    Saturated Fat

  • 29g


  • 1833.14mg


  • 4g

    Carbs (sugar)

  • 41g

    Carbs (total)

All nutrition values are per serve


No panini? Why not use two Mexican flour tortillas to make a piadina – the Italian toastie.

  • Author: Jill Dupleix
  • Image credit: Steve Brown
  • Publication:



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