Rating: 2.5 stars
3 Ratings
  • 1 star values: 1
  • 2 star values: 1
  • 3 star values: 0
  • 4 star values: 1
  • 5 star values: 0

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.

David Bonom
Recipe by Cooking Light June 2004

Gallery

Becky Luigart-Stayner; Cindy Barr

Recipe Summary

Yield:
4 servings (serving size: 1 sandwich quarter)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Nutrition Facts

383 calories; calories from fat 29%; fat 12.3g; saturated fat 5.3g; mono fat 2.7g; poly fat 1.7g; protein 18.7g; carbohydrates 50.8g; fiber 2.7g; cholesterol 40mg; iron 2.8mg; sodium 1019mg; calcium 178mg.
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