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Pear, Pecorino, and Prosciutto Panini

Becky Luigart-Stayner; Cindy Barr
Yield 4 servings (serving size: 1 sandwich quarter)
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)

Nutrition Information

  • calories 383
  • caloriesfromfat 29 %
  • fat 12.3 g
  • satfat 5.3 g
  • monofat 2.7 g
  • polyfat 1.7 g
  • protein 18.7 g
  • carbohydrate 50.8 g
  • fiber 2.7 g
  • cholesterol 40 mg
  • iron 2.8 mg
  • sodium 1019 mg
  • calcium 178 mg

How to Make It

  1. 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.

  2. 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.

  3. 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.