Gourmet sandwiches: Pear panini

Posted by Dana McMahan on February 15, 2008

Sometimes a hearty sandwich on dense wonderful bread is just what you crave. But if you don’t want a run-of-the-mill PBandJ or a tired old tuna fish sandwich, turn to the world of panini. There are innumerable ingredient combinations that, when placed between two slices of grilled bread, turn an everyday sandwich into something brilliant. One night I took an assortment of foods I had in the fridge and pantry and came up with one of the best sandwiches I’ve ever eaten.

Here’s my version – but mix it up with whatever you have on hand:

Chop about half a red onion and cook with a couple tablespoons of butter until soft and sweet smelling.

When the onions are ready, slice one pear.

Get a couple wedge of brie, two generous slice of fontina and a handful of arugula.

Build your sandwiches:

Butter four thick slices of a good loaf of bread (not the kind that comes in a plastic bag)

With butter side down, for each sandwich place the brie on one slice and the fontina on the other.

Next add the pear to the bottom slice, then the arugula, then the onions. Top it with the other slice.

Transfer sandwich to a hot ridged pan. Weigh it down with your heaviest skillet or pan. When the bread begins to crisp, carefully flip it and weigh it down again. The added weight helps the cheese sneak in the nooks and crannies, and gives the sandwich those nice grill marks.