Ingredients for Pear Pecorino And Prosciutto Panini
- 1 ripe but firm pear, thinly sliced
- 1 teaspoon granulated sugar
- Focaccia Bread
- Balsamic Vinegar
- 2 cups arugula
- Pecorino Romano Cheese
- 4 ounces prosciutto, thinly sliced
- Cracked Pepper
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How to Make Pear Pecorino And Prosciutto Panini
- Heat 1 teaspoon olive oil in a nonstick skillet over medium-high heat.
- Add pear slices to the skillet and sprinkle with 1 teaspoon of sugar.
- Cook for 2-3 minutes per side, or until golden brown and slightly softened.
- Remove pears from skillet and set aside.
- Brush the cut sides of both bread halves with balsamic vinegar.
- Evenly distribute arugula, pear slices, Pecorino Romano cheese, and prosciutto over the bottom half of one bread roll.
- Generously sprinkle with freshly cracked black pepper.
- Top with the other half of the bread roll.
- Heat a large nonstick skillet over medium heat.
- Add the assembled panini to the skillet.
- Top with a heavy skillet or cast-iron pan (this helps create even toasting and pressure).
- Press gently and cook for 4-5 minutes per side, or until the bread is golden brown and the cheese is melted and slightly gooey.
- Remove from heat, let rest for a minute, then cut into quarters and serve immediately.
Nutrition Information (Approximate per serving)
Sodium
0 g
Sugar
18g
Fat
0g
Carbs
2g
