Pear & Gruyere Panini

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    Pear & Gruyere Panini

    Recipe by Cheryl Slocum

    • Duration
    • Makes 4 paniniServings

    Ingredients

    • 2 tbsp. whole-grain mustard
    • 24-inch baguette, split
    • 1 pear, thinly sliced
    • 4 oz. sliced prosciutto
    • 4 oz. sliced Gruyère
    • 3 tbsp. mayonnaise

    Preparation

    Spread mustard on baguette bottom; layer with pear, prosciutto, and Gruyère. Top with baguette top; cut into 4 equal sections. Brush sandwiches all over with mayonnaise. Heat grill pan over medium. Add sandwiches; weigh down with heavy skillet. Cook until cheese melts and bread is toasted, about 1 1/2 minutes per side. 

    One, Two, Three... Aioli!

    For a quick, fancyish flourish for sandwiches, fish fillets, or fries, stir some fresh tarragon and whole-grain mustard into mayo to taste, then spread, dollop, or dip at will!

    Aioli