Grilled Pear Cubano

Yield: 12 sandwiches


  • 12 Ciabatta or hard rolls, split
  • 1 1/2 cups Pear Mustard*
  • 12 oz. thinly sliced baked ham (24 slices)
  • 12 oz. thinly sliced Swiss or provolone cheese (24 slices)
  • As needed. thinly sliced roast pork, turkey breast or smoked turkey breast
  • 12 Pacific Northwest Lite Canned Pear halves, drained, reserve juice
  • 24 thin dill pickle slices (lengthwise)
  • Oil as needed

    Lay Split rolls on a clean work surface. Spread 1 Tbsp. Pear Mustard* on the insides of each roll. Top each roll with: 2 slices ham, 2 slices of cheese, 1 sliced pear half, 1 slice pickle, halved and 2 slices pork. Top with bun top. Brush sandwich lightly with oil on both sides of bun. Grill sandwich in Panini maker or on a flat-top with weight until golden on both sides and cooked through (approximately 2-3 minutes per side). Remove from grill and let sandwich stand 1-2 minutes before cutting in half and serving with carrot slices or plantain chips, if desired.
    *PEAR MUSTARD (makes 1/2 cup):
    1 1/2 cups reserved Pacific Northwest Lite Canned Pear juice
    1 cup yellow mustard
    In a saucepan reduce pear juice to 1/2 cup. Cool slightly. Add yellow mustard and mix well. Cover and refrigerate at least 2 hours or until ready to use as directed.

    Prep Time: 15 minutes

    NUTRITION (Per Serving)
    Calories: 419
    Fat: 16g
    Cholesterol: 41mg
    Sodium: 1458mg
    Carbohydrate: 47g
    Dietary Fiber: 3g:
    Protein: 22g