Pear, Turkey and Fontina Panini

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Pear, Turkey and Fontina Panini

Ingredients

  • 48 slices Italian bread
  • 1-1/2 cups honey mustard
  • 1-1/2 cups mayonnaise
  • 3 pounds thinly sliced roasted turkey
  • 96 slices (about 3 pounds) Pacific Northwest Canned Pear slices, in juice, drained
  • 9 ounces (about 6 cups loosely packed) arugula, roughly cut into ribbons
  • 3 pounds Fontina cheese, grated or sliced
  • Olive oil for brushing bread

Method

Set aside 2 pieces of bread for each sandwich. To assemble, spread 1 tablespoon mustard on one slice of bread, and 1 tablespoon mayonnaise on the other.

Place 2 ounces turkey, 4 pear slices, 1/4 cup arugula ribbons and 2 ounces cheese on one slice of bread and top with the other. Press down slightly on the top slice of bread and lightly brush it with olive oil.

Place the sandwich, oiled side down, on a hot griddle or panini press. If using a griddle, weigh the sandwich down with a griddle or steak weight, or a foil-wrapped brick. Grill 2 minutes, remove the weight and lightly oil the side facing up, then flip the sandwich over and grill another 2 minutes or until the cheese melts, the meat is heated through and the bread is golden brown.

Remove the sandwich from the griddle or press, slice on the diagonal and serve immediately.

Servings

Makes 24 servings (1 sandwich per)

Nutrition

  • Calories: 600
  • Calories from Fat: 320
  • Fat: 35g
  • Saturated Fat: 14g
  • Cholesterol: 120mg
  • Sodium: 940mg
  • Carbohydrate: 37g
  • Dietary Fiber: 3g
  • Sugar: 13g
  • Protein: 35g
  • Vitamin A: 15% DV
  • Vitamin C: 4% DV
  • Calcium: 40% DV
  • Potassium: 7% DV
  • Iron: 20% DV

Ingredients

  • 48 slices Italian bread, sliced
  • 1-1/2 cups Honey mustard
  • 1-1/2 cups Mayonnaise
  • 3 lb. Roasted turkey, thinly sliced
  • 3 lb. (96 slices) Pacific Northwest Canned Pears, sliced, drained
  • 3 lb. (1-1/2 qt.) Fontina cheese, grated or sliced
  • 9 oz. (1-1/2 qt.) Arugula leaves, shredded
  • As needed Olive oil

Method

For each sandwich: spread the inside of a bread slice with 1 Tbsp. honey mustard and the inside of another bread slice with 1 Tbsp. mayonnaise. Top one slice of bread with 2 oz. turkey slices, 4 pear slices, 1/4 cup Fontina cheese and 1/4 cup shredded arugula leaves. Place other slice on top and tamp down. Lightly brush outside of sandwich with olive oil. Place sandwich topside down on griddle and weigh down with a foil wrapped brick. (If you have a panini grill follow the directions.) Grill the sandwich for 2 minutes, then flip. Cook another 2 minutes or until cheese is melted, meat is heated through and sandwich is browned. Slice sandwich on the bias.

Servings

Yield: 24 Sandwiches

Nutrition

  • Calories: 600
  • Calories from Fat: 320
  • Fat: 35g
  • Saturated Fat: 14g
  • Cholesterol: 120mg
  • Sodium: 940mg
  • Carbohydrate: 37g
  • Dietary Fiber: 3g
  • Sugar: 13g
  • Protein: 35g
  • Vitamin A: 15% DV
  • Vitamin C: 4% DV
  • Calcium: 40% DV
  • Potassium: 7% DV
  • Iron: 20% DV