Prosciutto Pear Panini

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More correctly, this should be called the “Prosciutto Pear Parmesan Pesto Panini”. Although that would have been epic, I decided to keep the name simple in the end. As I’ve mentioned on my Instagram (Ahem follow me @viola.wang), this has got to be the most delicious sandwich that I’ve everrr made. The sweetness of pear really complements the saltiness of the prosciutto, and the creamy pesto just really hits it home. I decided to put some pear in my sandwich as an experiment as pears are in season, and oh man…best decision!

Ingredients:

  • 1 10-ounce loaf ciabatta, halved horizontally
  • 2 pieces of prosciutto, thinly sliced
  • 2/3 pieces of leafy green. (I used spinach, but baby arugula would also be lovely)
  • 3/4 slices of Bartlett pear
  • 3/4 slices of tomato
  • 1/4 cup blueberries (optional. I put some in there just for kicks and it turned out really good)
  • 2 tablespoon pesto
  • 2 tablespoons of Parmesan cheese (Mozzarella would work well too)
  • 2 tablespoon extra-virgin olive oil
  • Black pepper to taste (optional)

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*The pear and tomato I used were proudly home grown. #Fresh

Directions

  1. Spread one cut side of ciabatta with 2 tablespoons of pesto and the other with 1 tablespoon olive oil.
  2. Layer one side of ciabatta with your leafy green, prosciutto, pear slices, tomato slices, and blueberries. Top it off with cheese.
  3. Season with black pepper if desired. Top with remaining bread.
  4. Heat a grill pan over medium-high heat.
  5. Drizzle one tablespoon of olive oil in the pan and place the sandwich in the pan.
  6. Press down firmly on the sandwich and hold. I did this just with my spatula and my deezed arm strength but you could also weight the sandwich down with anything clean and heavy. (If you have a sandwich press, great! Your life is much simpler).
  7. Grill 2 to 3 minutes on first side, turn, weight down, and continue cooking until sandwich is golden and cheese is melted, 2 to 3 minutes.
  8. Eat immediately.

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If I could only show you how good this smells and taste right now. Hmm…

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