At their best, panini are all about pared-back ingredients. Here, success lies in using the best of anchovies for their salty, pungent kick. If you can't find stracchino, a creamy young cheese, spread the ciabatta with a generous amount of mascarpone instead.
- 300 gm broccoli florets (from about ½ small broccoli)
- 2 tbsp extra-virgin olive oil, plus extra for drizzling
- Finely grated rind and juice of 1 small lemon, or to taste
- 4 anchovy fillets, finely chopped
- 1 garlic clove, finely chopped
- ½ tsp dried chilli flakes
- 4 ciabatta rolls, halved
- 200 gm stracchino (see note)
- Lemon wedges (optional), to serve
- 1Blanch broccoli until bright green and just tender (1-2 minutes). Drain, refresh, then drain again and pat dry with paper towels. Transfer to a bowl, add oil, lemon rind and juice, anchovies, garlic and chilli flakes, season to taste and toss to combine.
- 2Preheat a sandwich press. Drizzle cut sides of rolls with olive oil, then pile broccoli mixture onto bases. Top with stracchino, season to taste, sandwich with tops and toast in sandwich press until golden and cheese melts (3-4 minutes). Serve hot with lemon wedges.
Stracchino is a soft, fresh cheese made of cow’s milk or buffalo milk; it’s available from delicatessens and select supermarkets.