California Style Anchovy-Stuffed French Toast Panini

  • Yield: 3 servings
  • Prep: 15 minutes
  • Cook: 3-5 minutes


1/2cup diced dried dates
1/4cup sliced almonds
2 oil-packed anchovies
1tablespoon finely chopped shallots
6ounces California black olives, drained
2teaspoons sherry vinegar
1/4cup grapeseed oil or as needed to make paste
2teaspoons grated orange zest
6slices hearty country-style bread
3slices deli-sliced gruyere cheese
1large egg, beaten
2/3cup milk
1/4teaspoon salt


  1. Combine dates, almonds, anchovies, shallots, black olives and vinegar in food processor. With motor running, slowly add enough grapeseed oil to make a paste. Scrape into a bowl and stir in orange zest.
  2. Lay 6 slices of bread on wax paper. Spread each slice with divided olive paste and top one slice with cheese. Cover with other slice of bread, olive paste down, pressing gently.
  3. Combine egg, milk and salt in pie plate. Dip each sandwich into mixture, one at a time, coating well. Using nonstick panini press, cook on medium high until golden. Repeat with remaining sandwiches.  Slice diagonally if desired.  Serve hot or warm.