Pear, Prosciutto, and Romano Pannini

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This is another cooking light recipe that I adapted. Its really good
and easy to make- perfect for a hot day where you want something nice,
but don’t want anything heavy or to spend a ton of time in the
kitchen. I served it with a simple tortelli salad (tortellini, shaved
romano, and Newman’s Own light Cesear), and Reisling.

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1 pear, peeled and cut into thin slices
1/4 t. sugar
1/2 loaf focaccia, cut in half horizontally
2 t balsamic vinegar
1/2 c arugula
1/4 c fresh Romano cheese, shaved
8 slices prosciutto (about 2 ounces)

Heat a pan over medium-high heat. Throw in proscuitto and heat until
blistered. Removed from pan. Add pear to pan and sprinkle with sugar.
cook about 3 minutes, until golden brown.

Brush cut sides of bread with vingar. Layer pear, cheese, prosciutto,
and argula over bottom half of bread. Cover with top half.

Heat the sandwich either on a forman grill or in a skillet. If using
the forman grill, press down hard on the top so the sandwich gets nice
and smooshed. Hold it down like that for about 5 minutes until it’s
done cooking. If using a pan, Place a cast iron skillet on top of the
sandwich (or a lighter pan with a brick in it) to smoosh it.

Once cooked, cut sandwich into two portions. This will make 2 large
dinner-sided servings.

By on June 25th, 2007

About Lauren

Hi, I'm Lauren! I'm a certified plant-based cook and enthusiastic omnivore who loves looking for creative ways to make weeknight meals more nutritious. I'm the author of Heathy Eating One Pot Cookbook and Healthy Meal Prep Slow Cooker Cookbook. I also blog at The Busy Foodie.

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