YIELD: 24 servings
|48 slices||Italian bread|
|1½ cups||honey mustard|
|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