Pear, Goat Cheese and Prosciutto Panini

Panini are the upscale Italian cousins to the average Joe grilled cheese sandwich, and these paninimade with pear and prosciuttoare a perfect match with creamy soups. Feel free to mix up the cheese. I also like to add a generous grind of pepper on top of the pears before topping too. You can use any type of pear you like, but Anjou pear's sweet, citrusy tang pairs well with the goat cheese. If your pears don't yield slightly to a squeeze, ripen them on the counter for a few days.

Ingredients

  • 2 ounces prosciutto, thinly sliced
  • 4 teaspoons Dijon mustard
  • 4 slices whole grain sandwich bread
  • 2 ounces creamy goat cheese
  • 1 medium Anjou pear, halved, cored, and thinly sliced lengthwise
  • cooking spray

Instructions

  • Heat a large nonstick skillet over medium heat, and cook prosciutto 8 minutes, turning occasionally, until crispy. Remove from pan, and set aside on a paper towel.
  • Spread mustard on one side of all 4 slices of bread. Spread goat cheese on 2 slices. Add a layer of pear and prosciutto on top of the goat cheese, and top with the other slices of bread (mustard-side down). Press down lightly with your palm to seal sandwiches.
  • Lightly coat both sides of sandwiches with cooking spray.
  • Wipe out the skillet you used for the prosciutto, and heat over medium heat. Toast sandwiches 4 to 5 minutes per side, pressing down with the spatula, until golden brown on both sides and cheese is melted.
  • Slice sandwiches in half and serve.
Servings: 4
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How to Plan, Prep, and Cook Easy Weeknight Meals (without spending hours in the kitchen)

3 steps to making simple, nourishing meals possible night after night so you spend less, enjoy more, and have time and energy to live a richer, more delicious life.

Hey there ... I'm Lia Huber

Hey there ... I'm Lia Huber

My mission is to inspire and equip you to live a richer life through real food by becoming a more competent, confident home cook.


I’m the author of Nourished: A Memoir of Food, Faith, and Enduring Love, founder and CEO of Nourish Evolution, and the creator of Cook the Seasons, Home Cooking School, and the Real Food Reset, and I empower intentional women to cook in a way that brings them (and their families) joy, health, and ease.

Making the shift from processed food to real food doesn’t happen overnight. It’s an evolution that occurs over time, with effort, intention, and belief. And it will change the course of your life. Are you ready to take the first step? I’m so glad you’re here … and I’m honored to be with you on the journey to becoming nourished!

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