- Calories 383
- Caloriesfromfat 29%
- Fat 12.3g
- Satfat 5.3g
- Monofat 2.7g
- Polyfat 1.7g
- Protein 18.7g
- Carbohydrate 50.8g
- Fiber 2.7g
- Cholesterol 40mg
- Iron 2.8mg
- Sodium 1019mg
- Calcium 178mg
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.
How to Make It
Step 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.
Step 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.
Step 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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sirrah231's Review
Okay, but not outstanding. The balsamic makes a HUGE difference, so I added more than the "brushed vinegar" the recipe calls for. It was realtively easy to put together.
Melpy84's Review
didn't want to make my own foccacia and so ended up with an asiago cheese one that took away from the taste. Otherwise quite tasty.
mongoexplorer's Review