Pear, Pecorino, and Prosciutto Panini

Becky Luigart-Stayner; Cindy Barr

Becky Luigart-Stayner; Cindy Barr

This Panini recipe by Cooking Light is medley of tastes for your mouth!


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.


  • 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)


  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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