Pear and Turkey Panini

Download Image

Pear and Turkey Panini


  • 48 slices bread, sandwich, whole grain rich
  • 1 1/2 cup honey mustard, prepared
  • 2 pounds 4 ounces Turkey, deli style, sliced
  • 1 no. 10 can pears, Pacific Northwest, canned, sliced, extra light syrup, drained*
  • 9 oz arugula or spinach, fresh, cut into ribbons
  • 1 lb 8 oz cheese, mozzarella, shredded
  • 1 1/2 cup mayonnaise


1. Preheat the oven to 375˚F.

2. Spray 2 full size sheet pans with butter-flavored pan release. Lay 12 slices of bread on each prepared pan.

3. Spread 1 Tbsp of honey mustard on each slice of bread. Assemble each sandwich with 1 ½ oz sliced deli turkey, 4 pear slices, ¼ cup arugula or spinach, and 1 oz mozzarella cheese (portion cheese with a 2 oz spoodle).

4. Spread the remaining bread slices with 1 Tbsp mayonnaise each, place bread slices (mayonnaise-side-down) on top of the sandwiches.

5. Spray tops of sandwiches with butter-flavored pan release.

6. Place one to two sheet pans on top of the sandwiches to weigh them down and facilitate browning, and place in the preheated 375˚F oven.

7. Bake for 8-10 minutes or until bread is toasted and cheese is melted.

CCP: Heat to 135° F.

8. Transfer sandwiches to 2-inch full size steamtable pans for service. Shingle in pan for best appearance.

CCP: Hold and serve at 135° F or higher.

*We recommend using only U.S. grown and canned pears for the best flavor, quality, texture and yield.