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.

Ingredients

  • 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)

Preparation

  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.

 

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s