Serves 4

8 slices chewy peasant-style bread (preferably sourdough)
12 fresh sage leaves
2tbsp mild-tasting extra virgin olive oil
125g /4oz Fontina, coarsely grated
6 anchovies (good quality, in olive oil)
tsp freshly cracked black pepper

Chop the sage (you should get about a tablespoon). Place in a small saucepan and add the olive oil and the pepper. Put over a low heat and warm just to the touch. Turn off the heat while you assemble the sandwiches.

Cover half of the slices of the bread evenly with the cheese, taking it all the way to the crust. Chop the anchovies roughly and divide among the 4 slices already covered in the cheese. Top each with a second slice of bread and press flat firmly with the palm of your hand.

Brush with the sage oil using a pastry brush, making sure you go all the way to the edges trying to distribute the sage and black pepper evenly over the bread.

Next, heat a well-seasoned cast-iron pan over a relatively low heat, sprinkle with a few drops of olive oil. Add the sandwiches, cooking over a low heat until golden (this should take around 2 or 3 minutes per side or until the cheese is hot and melting). Wrap in paper napkins and pack in the picnic bag or eat on the way there while the cheese is still soft.