Pear & Gruyere Panini

Pear & Gruyere Panini

Recipe by Cheryl Slocum

  • Duration
  • Makes 4 paniniServings


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


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!