Pear, Pecorino, and Prosciutto Panini

Pear, Pecorino, and Prosciutto Panini Recipe
Becky Luigart-Stayner; Cindy Barr
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.

Yield:

4 servings (serving size: 1 sandwich quarter)

Recipe from

Cooking Light

Nutritional 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

Ingredients

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)

Preparation

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.

Note:

David Bonom,

June 2004
My Notes

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