Peach and Prosciutto Panini with Thyme Aioli

This is not your Mom’s grilled cheese. This sophisticated sandwich is a balance of flavors and textures – from the hearty whole grain sourdough to the sweet juicy peaches, salty prosciutto and sopresatta, creamy thyme aioli and peppery watercress.

Peach and Prosciutto Panini


  • 1/2 cup mayonnaise
  • 1 1/2 teaspoons McCormick® Thyme Leaves
  • 1/2 teaspoon grated lemon peel
  • 8 (1/2 inch thick) slices whole grain sourdough bread
  • 2 medium peaches, thinly sliced
  • 4 very thin prosciutto slices
  • 4 slices sopresatta or other salami
  • 4 slices Gruyere cheese
  • 1 cup watercress leaves


  1. Heat panini press while assembling panini.
  2. Mix mayonnaise, thyme and lemon peel in small bowl until well blended.
  3. Spread each slice of bread with mayonnaise mixture.
  4. Divide peaches, prosciutto, sopressata, cheese and watercress evenly among 4 of the bread slices.
  5. Top each with second slice of bread.
  6. Place 2 sandwiches at a time on panini press and close.
  7. Cook for 2 to 4 minutes or until bread is golden brown with grill marks and cheese is melted.
  8. Serve warm.

Yield: 4 servings | Prep: 15 min | Cook: 5 min

per serving Calories: 592 Fat: 36 g Carbohydrates: 45 g Cholesterol: 62 mg Sodium: 1317 mg Fiber: 4 g Protein: 22 g

Recipe and photo used with permission from: McCormick