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Pear, Pecorino & Proscuitto Panini




Source of Recipe


Cooking Light Magazine June 2004






Recipe Introduction


This was a delicious and easy sandwich. I cooked it in a cast iron grill pan with another smaller cast iron pan on top to weigh it down. I also sliced the pears rather than cutting in wedges; it seemed to fit in the sandwich better. The introduction to the recipe in the magazine says, “If you prefer cooked proscuitto, sauté it until it’s crisp.” I did – and it was good.





List of Ingredients



• 1 firm ripe pear, peeled, cored, and cut into 8 wedges
  
• ½ t. sugar
  
• 1 (12 oz.) loaf focaccia, cut in half horizontally
  
• 4 t. balsamic vinegar
  
• 1 c. trimmed arugula
  
• ½ c. (2 oz.) pecorino Romano cheese, shaved
  
• 16 very thin slices of proscuitto (about 4 oz.)
  






Instructions



1. Heat a non-stick skillet over medium-high heat. Add pear to pan, and sprinkle with sugar. Cook 2 minutes on either side or until golden brown.
   
2. Brush cut sides of bread with vinegar. Arrange pear slices, arugula, cheese and proscuitto evenly over bottom slice of bread; cover with top half of bread.
   
3. Heat a large nonstick skillet over medium heat. Add stuffed loaf to pan. Place a cast iron skillet on top of stuffed loaf, press gently to flatten. Cook 4 minutes on each side or until bread is toasted (leave cast iron skillet on stuffed loaf while it cooks). Cut into quarters.
   






Final Comments


Serves 4.