Photo: Johnny Autry; Styling: Cindy Barr
Hands-on Time
28 Mins
Total Time
28 Mins
Yield
Serves 4 (serving size: 1 sandwich and 1/4 pear)

How to Make It

Step 1

Split each chicken breast in half lengthwise to form 2 cutlets. Heat a large skillet over medium-high heat. Coat the pan with cooking spray. Sprinkle chicken evenly with pepper. Add chicken to pan; cook 4 minutes on each side or until done. Remove chicken from pan. Wrap 1 prosciutto slice around each chicken cutlet.

Step 2

Return pan to medium heat. Coat pan with cooking spray. Spread one side of each bread slice evenly with 1/2 teaspoon butter. Place 4 bread slices, buttered side down, in pan. Top each bread slice in pan with 2 tablespoons cheese; toast bread for 2 minutes or until underside is toasted and cheese melts. Remove the bread from pan. Recoat pan with cooking spray. Place the remaining 4 bread slices, buttered side down, in pan; toast 2 minutes or until toasted. Remove from pan.

Step 3

Top each cheese-topped bread slice with 1 chicken cutlet. Spread 1 1/2 teaspoons mustard over untoasted side of each remaining bread slice. Combine arugula, shallots, and juice in a bowl; toss. Divide mixture evenly among sandwiches; top each sandwich with 1 bread slice, mustard side down. Serve with pear slices.

Step 4

Beer Match: Try an amber ale like New Belgium Fat Tire ($50/bottle). The toasty malt and hoppy bitterness in these ales will complement the recipe's sweet pears and nutty cheese. --Gretchen Roberts

Ratings & Reviews

Cherrybelle's Review

Cherrybelle
January 28, 2014
These were really good, these would be good on the grill also. We will have these again.

amyhagerty's Review

Rivermama
January 07, 2013
Yummy. Would be great on grill in summer too. Tastes great and easy and quick.

Rivermama's Review

amyhagerty
November 16, 2012
N/A