The current catalog from Williams Sonoma had an interesting idea -- adding a pear to the panini. We tried this version for lunch two days ago, and a variation with Portobello mushrooms and no ham last night.
The pear lends a very interesting flavor and mouth feel to the panini. And the second sandwich was set off delightfully by a three day old Donnhoff vintage 2002.
Ham, Cheese & Pear Panini
Ingredients:
4 slices country-style bread, each 1/2 inch thick
4 thin slices ham
1 pear, peeled, cored and cut into 1/4-inch slices
2 oz. cheddar cheese, thinly sliced
Technique
Preheat the panini press.
Brush one side of each bread slice with olive oil. Lay the slices, oiled side down, on a clean work surface. Arrange 2 slices ham on each of 2 bread slices and top with the pear and cheese slices, dividing evenly. Top each with one of the remaining bread slices, oiled side up.
Place the sandwiches on the preheated panini press and cook according to the manufacturers instructions until the bread is golden and the cheese is melted, 3 to 5 minutes.
Transfer the sandwiches to a cutting board and cut in half. Serve immediately. Serves 2.