Pear, Pecorino, and Prosciutto Panini

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

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Nutritional Information

Amount per serving
  • Calories: 383
  • Calories from fat: 29%
  • Fat: 12.3g
  • Saturated fat: 5.3g
  • Monounsaturated fat: 2.7g
  • Polyunsaturated fat: 1.7g
  • Protein: 18.7g
  • Carbohydrate: 50.8g
  • Fiber: 2.7g
  • Cholesterol: 40mg
  • Iron: 2.8mg
  • Sodium: 1019mg
  • Calcium: 178mg

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

  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.
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