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Pear adds a sweet
touch to this one...
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1
firm, ripe |
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pear, peeled, cored and cut into 8
wedges |
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½
tsp |
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granulated sugar |
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12
oz |
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loaf
focaccia, cut in half horizontally |
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4
tsp |
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balsamic vinegar |
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1
cup |
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trimmed arugula |
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½
cup |
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Romano cheese, shaved thinly (about 2
oz.) |
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16
very thin |
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slices of prosciutto (about 4 oz.) |
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1 |
Heat a
nonstick skillet over medium-high heat. Add pear
to the pan and sprinkle with sugar. Cook 2
minutes on each side, or until golden. |
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2 |
Brush cut
sides of bread with vinegar. Arrange pear
slices, arugula, cheese and prosciutto evenly
over the bottom half of the bread; cover with
the top half. |
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3 |
Place in
sandwich press until bread is toasted. Cut into
quarters. |
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Servings: 4 |
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Cooking Tips |
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*If you do not have
a sandwich press, place stuffed loaf in nonstick skillet
over medium heat. Put heavy skillet on top of loaf and
press gently to flatten. Cook 4 minutes on each side or
until bread is toasted. |
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