This sandwich has a little bit of everything. It's sweet, creamy, salty, crunchy, and perfect if you're cooking for one. Of course, it's also great for a crowd, but whenever I have a night alone and don't want to make a fuss in the kitchen, this is what I love to make. Tonight I added prosciutto because I had some left over in the fridge, but it's just fine without. I've made this panini often with just the brie, pear, and arugula and it's an irresistible combination every time.
Pear and Brie Panini
Recipe serves 1
1 ciabatta roll
1 tbsp. olive oil
2 ounces sliced brie (recommended: Saint Andre’)
1 small Bosh pear, cored and cut into thin strips (for one panini you will only need about half the pear)
1 tsp. honey
Freshly ground black pepper
1 handful arugula or spinach
Preheat a grill pan to medium or panini machine. Cut the ciabatta roll in half and brush each side with olive oil. Place them on grill pan and heat until golden, about 3-4 minutes.
Cover the bottom half of the ciabatta roll with brie slices. Top cheese with pear slices and drizzle with honey and a sprinkle of freshly ground pepper. Top with a handful of arugula and grilled proscuito, if using. Place the warm top half of the bread over the arugula and return to the grill for 2-4 minutes more to melt the cheese.
Remove from grill, cut in half, and serve immediately.