PEAR PECORINO AND HAM PANINI

PEAR PECORINO AND HAM PANINI image

Number Of Ingredients 7

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)

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; 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. Yield: 4 servings (serving size: 1 sandwich quarter) NUTRITION PER SERVING CALORIES 383(29% from fat); FAT 12.3g (sat 5.3g,mono 2.7g,poly 1.7g); PROTEIN 18.7g; CHOLESTEROL 40mg; CALCIUM 178mg; SODIUM 1019mg; FIBER 2.7g; IRON 2.8mg; CARBOHYDRATE 50.8g