Kathryn says: The writer in me loves the alliteration in this title. And the chef in me loves how fast, fancy, and flavorful this sandwich is. J and I loved the contrast of the bitter arugula and salty cheese and meat with the sweet pear and balsamic vinegar. (I adapted this recipe from Cooking Light magazine.)
Pear, Pecorino, and Prosciutto Panini
- 1 firm, ripe pear, peeled. cored and cut into 8 wedges
- 1/2 tsp. sugar
- 1 loaf ciabatta bread
- 4 tsp. balsamic vinegar
- 1 cup trimmed arugula
- 1/2 cup (2 oz.) fresh, shaved pecorino Romano cheese
- 16 very thin slices (4 oz.) prosciutto
- Heat a large frying pan on the stove top over medium-high heat. Spray with cooking spray, and add the pear to the pan.
- Sprinkle with sugar. Cook 2 minutes on each side or until golden and set aside.
- Cut bread in half horizontally. 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.
- Reheat large pan on medium heat. Add the sandwich to the pan and place a heavy pan or plate on top; press gently to flatten.
- Cook 4 minutes per side or until bread is toasted, keeping the heavy pan on top while it cooks.
- Cut in half and serve hot.