Port Salut Panini with Celery

An easy cheese recipe to bring some panache to your panini!


  • 60ml mayonnaise
  • 2 sticks celery, washed & wiped dry with kitchen towel
  • 4 slices of focaccia, ciabatta or white bread
  • 3 tbsp extra-virgin olive oil, plus extra for greasing the panini pan
  • 2 slices Port Salut natural cheese
  • Chopped fresh basil, to garnish

Serves 2



1.  Chop the celery sticks and a little basil finely and stir into the mayonnaise.

2.  Cut the focaccia in half and brush the outside of the bread with olive oil.

3.  Place a slice of Port Salut cheese on the bottom half of the panini, and then spread the celery mayonnaise onto it.

4.  Sprinkle on a little of the chopped basil.

4.  Close the sandwich with the top half of the focaccia.

5.  Preheat a panini grill, sandwich maker or heat a griddle pan over medium heat. Drizzle with olive oil to prevent sticking. Grill the panini until the cheese melts and the bread is crisp and golden, about 5 minutes.

6.  Cut the panini in half and serve.