Pear Pecorino And Prosciutto Panini Recipes

PROSCIUTTO AND MOZZARELLA PANINI

Steps:

• Whisk the olive oil, vinegar, oregano, garlic, 1/2 teaspoon salt and 1/4 teaspoon pepper in a small bowl to blend.
• Arrange the slices of bread on a flat work surface and spread the vinaigrette on one side of each slice. Divide the mozzarella equally among 4 of the bread slices. Top with the prosciutto and roasted red peppers, then place the remaining 4 slices of bread on top, vinaigrette-side down, to form 4 sandwiches.
• Heat a grill pan over medium heat. Add the sandwiches and cook, pressing them occasionally with a large spatula or the bottom of a small heavy saucepan, until the bread is golden brown and the cheese has melted, about 4 minutes per side.
• Photograph my Andrew Mccaul

PEAR, PECORINO, AND PROSCIUTTO PANINI

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.

KELLYMAC'S BRIE AND PROSCIUTTO PANINI

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.