Grilled Ham, Chicken, and Gruyère Sandwiches

Ingredients

• 2 cups arugula 
• 0.3 teaspoon pepper black freshly ground
• 4 teaspoons butter divided softened
• 2 tablespoons dijon mustard 
• 0.5 cup gruyere cheese shredded
• 2 teaspoons juice of lemon fresh
• 1.5 ounces pancetta cut into 4 thin slices
• 1 large potatoes - remove skin sliced
• 3 tablespoons shallots thinly sliced
• 12 ounce chicken breast halves boneless skinless
• 0.8 ounce sourdough bread 

Equipment

• bowl
• frying pan

Directions

1. Split each chicken breast in half lengthwise to form 2 cutlets.
2. Heat a large skillet over medium-high heat. Coat the pan with cooking spray.
3. Sprinkle chicken evenly with pepper.
4. Add chicken to pan; cook 4 minutes on each side or until done.
5. Remove chicken from pan. Wrap 1 prosciutto slice around each chicken cutlet.
6. Return pan to medium heat. Coat pan with cooking spray.
7. Spread one side of each bread slice evenly with 1/2 teaspoon butter.
8. Place 4 bread slices, buttered side down, in pan. Top each bread slice in pan with 2 tablespoons cheese; toast bread for 2 minutes or until underside is toasted and cheese melts.
9. Remove the bread from pan. Recoat pan with cooking spray.
10. Place the remaining 4 bread slices, buttered side down, in pan; toast 2 minutes or until toasted.
11. Remove from pan.
12. Top each cheese-topped bread slice with 1 chicken cutlet.
13. Spread 1 1/2 teaspoons mustard over untoasted side of each remaining bread slice.
14. Combine arugula, shallots, and juice in a bowl; toss. Divide mixture evenly among sandwiches; top each sandwich with 1 bread slice, mustard side down.
15. Serve with pear slices.
16. Beer Match: Try an amber ale like New Belgium Fat Tire ($50/bottle). The toasty malt and hoppy bitterness in these ales will complement the recipe's sweet pears and nutty cheese. --Gretchen Roberts