Grilled cheese, prosciutto and anchovy panini

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.

Recipe «Grilled cheese, prosciutto and anchovy panini» presented in category Recipes / Fish, to prepare this dish you will need no more 05 minutes. To make this dish at home by prescription from the author Gomer would need: 200g fontina, gruyere or other good melting cheese, grated or thinly sliced, 4 panini , halved, 4 thin slices prosciutto, 8 anchovy fillets, halved lengthwise, 1 firmly packed cup rocket or baby spinach leaves .

Ingredients:

• 200g fontina, gruyere or other good melting cheese, grated or thinly sliced 
• 4 panini , halved 
• 4 thin slices prosciutto 
• 8 anchovy fillets, halved lengthwise 
• 1 firmly packed cup rocket or baby spinach leaves 

Instructions

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.