Best Pear Pecorino And Prosciutto Panini Recipes

Pear, Pecorino, and Prosciutto Panini image

Provided by evelynathens

Time 11m

Yield 4 serving(s)

Number Of Ingredients 8

1 ripe pear, peeled, cored, and cut into 8 wedges
1/2 teaspoon sugar
1 loaf focaccia bread, cut in half horizontally (approximately 12 oz)
4 teaspoons balsamic vinegar
1 cup trimmed arugula
1/2 cup fresh pecorino romano cheese or 1/2 cup parmigiano-reggiano cheese, shaved
4 ounces prosciutto (16 very thin slices)
freshly cracked pepper

Steps:

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.
Brush cut sides of bread with vinegar. Arrange pear slices, arugula, cheese, and prosciutto evenly over bottom half of bread. Sprinkle generously with freshly cracked pepper. 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 : Calories 27.4, Fat 0.1, Sodium 1.8, Carbohydrate 7.1, Fiber 1.4, Sugar 4.7, Protein 0.3

Kellymac's Brie and Prosciutto Panini image

Provided by KellyMac6

Categories < 15 Mins

Time 7m

Yield 1 sandwich, 1 serving(s)

Number Of Ingredients 5

Steps:

Spray grill or panini press with non-stick cooking spray. (I prefer olive oil cooking spray because I think it tastes a lot better).
Spread mayonaise and mustard on bread to your preference.
Put prosciutto on bottom piece of bread, top with cheese and second piece of bread. (Putting the cheese on top allows it to melt into the rest of the sandwich rather than just out and onto the grill.).
Grill until golden brown.

Nutrition Facts : Calories 133, Fat 1.6, SaturatedFat 0.4, Sodium 255.5, Carbohydrate 25.3, Fiber 1.2, Sugar 2.1, Protein 3.8

Prosciutto and Pesto Panini image

Provided by Martha Stewart

Number Of Ingredients 8

One 10-ounce loaf ciabatta, halved horizontally and soft interior removed
1/3 cup Pesto for Prosciutto Panini
Extra-virgin olive oil
1/3 pound Prosciutto de Parma, thinly sliced
Tapenade for Prosciutto and Pesto Panini, optional
1/4 pound fontina cheese, thinly sliced
1/2 cup baby arugula or basil, optional
Coarse salt and freshly ground pepper

Steps:

Preheat a grill pan over medium-high heat or a panini press.
Spread one cut side of ciabatta with the pesto and the other with olive oil. Layer one side of ciabatta with prosciutto, tapenade, if desired, red pepper, and arugula or basil, if desired; top with cheese. Drizzle with olive oil and season with salt and pepper. Top with remaining bread.
Brush top and bottom of the sandwich with olive oil. Place on grill pan and weight top of sandwich with a heavy skillet or a foil-wrapped brick. If using a panini press, grill according to manufacturer's instructions. Grill 3 to 4 minutes on first side, turn, weight down, and continue cooking until sandwich is golden and cheese is melted, 3 to 4 minutes.
Cut sandwich into quarters. Serve immediately.

Taleggio and Pear Panini image

Provided by Giada De Laurentiis

Time 20m

Yield 4 servings

Number Of Ingredients 8

1 (1-pound) loaf ciabatta bread (or 8 slices country bread)
1/4 cup olive oil
8 ounces Taleggio cheese or brie, sliced
2 large pears, apples or peaches, cored and cut into 1/4-inch wedges
2 tablespoons honey
Pinch salt
Pinch freshly ground black pepper
3 ounces arugula or spinach

Steps:

Preheat the panini machine. Cut the ciabatta loaf into 4 equal pieces. Halve each piece horizontally to make 4 sandwiches. Brush the bread on both sides with olive oil and place the bottom-half of the bread slices in the panini machine in a single layer. Heat until golden, about 3 to 4 minutes. Continue with the remaining top slices of bread.
While the top slices of the bread are in the Panini machine, begin forming the sandwiches. Divide the cheese among the warm bread. Cover the cheese with slices of fruit. Drizzle the fruit with honey. Sprinkle with salt and pepper. Top with a handful of arugula. Place the warmed top half of the bread over the arugula and return the competed sandwich to the panini machine for 1 to 2 minutes more to finish melting the cheese. Remove from the panini machine. Cut the sandwiches in half and serve immediately.