Pear, Turkey and Fontina Panini

YIELD: 24 servings

48 slices	Italian bread
1½ cups	honey mustard
1½ cups	mayonnaise
3 lbs.	roasted turkey, thinly sliced
96 slices	drained canned pear
1½ qts.	(about 3 lbs.) grated or sliced fontina cheese
1½ qts.	(about 9 oz.) shredded arugula
olive oil, as needed

Per order: Spread the inside of 1 bread slice with 1 Tbsp. honey mustard and the inside of another bread slice with 1 Tbsp. mayonnaise. Top 1 slice of bread with 2 oz. sliced turkey, 4 pear slices, ¼ cup fontina and ¼ cup arugula. Place other bread slice on top and tamp down.
Lightly brush outside of sandwich with olive oil. Place sandwich topside down on panini grill or use griddle and weigh down with a foil-wrapped brick. Grill sandwich for 2 minutes, then flip. Cook another 2 minutes or until cheese is melted, meat is heated through and sandwich is browned. Serve sandwich halved or sliced on bias with cut-up vegetables and dip or a lightly dressed salad.
Recipe and photo: the Pacific Northwest Canned Pear Service