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.
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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
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