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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 sopressata, creamy thyme aioli and peppery watercress. Skill Level: Beginner

5 min Prep
10 min Total
price per Serving

Nutrition Facts

Amount Per Serving
Calories 300
Protein 8.7g
Total Carbohydrates 16.2g
Dietary Fiber 3.2g
Net Carbohydrates 13.0g
Sugar 4.6g
Total Fat 22.6g
Saturated Fat 5.5g
Trans Fat 0.0g
Cholesterol 22.6mg
Sodium 348.0mg
SmartPoints® 10.0


  • 1/2 cup mayonnaise
  • 1 1/2 teaspoons dried thyme leaves
  • 1/2 teaspoon grated lemon peel
  • 8 slices sourdough bread, 1/2-inch thick
  • 2 peaches, thinly sliced
  • 4 slices prosciutto, sliced very thin
  • 4 slices sopressata
  • 4 slices Gruyere cheese, grated
  • 1 cup watercress
  • 4 Tablespoons olive oil


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

Price Per Serving based on average national price: excludes store savings and local grocery store pricing