If you prefer cooked prosciutto, sauté it until it's crisp. You'll add some crunch to this sandwich. Parmigiano-Reggiano is a good substitute for pecorino Romano cheese.
1 firm, ripe pear, peeled, cored, and cut into 8 wedges
1/2 teaspoon sugar
1 (12-ounce) loaf focaccia, cut in half horizontally
4 teaspoons balsamic vinegar
1 cup trimmed arugula
1/2 cup (2 ounces) fresh pecorino Romano cheese, shaved
16 very thin slices prosciutto (about 4 ounces)
How to Make It
Heat a nonstick skillet over medium-high heat. Add pear to pan, and sprinkle with sugar. Cook 2 minutes on each side or until golden.
Brush cut sides of bread with vinegar. Arrange pear slices, arugula, cheese, and prosciutto evenly over bottom half of bread; cover with top half of bread.
Heat a large nonstick skillet over medium heat. Add stuffed loaf to pan. Place a cast-iron or heavy 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.