Pear, Pecorino, and Prosciutto Panini

Health score
1%
Pear, Pecorino, and Prosciutto Panini
45 min.
4
445kcal

Suggestions


Indulge in the delightful flavors of our Pear, Pecorino, and Prosciutto Panini, a mouthwatering creation that perfectly balances sweet, salty, and savory elements. This gourmet sandwich is the epitome of lunch elegance, making it suitable for everything from a casual midday meal to a sophisticated dinner party. Imagine biting into crispy, toasted focaccia, revealing layers of tender, caramelized pears, peppery arugula, and rich, creamy pecorino cheese, all harmoniously complemented by thinly sliced prosciutto.

Not only is this panini delicious, but it also comes together in just 45 minutes, making it a quick yet impressive option when entertaining guests or satisfying a lunch craving. The unique combination of textures and flavors will leave your taste buds dancing, while the fresh ingredients ensure that every bite brings a burst of vitality. The addition of balsamic vinegar adds a tangy depth, beautifully elevating the sandwich to another level.

Whether you’re wowing friends at a picnic or enjoying a leisurely dinner at home, this Pear, Pecorino, and Prosciutto Panini is sure to become a favorite. Step into your kitchen and experience the magic of these simple ingredients as they come together to create a dish that looks as good as it tastes. Embrace the art of panini-making with this exquisite recipe that promises to delight and satisfy!

Ingredients

  • cup arugula trimmed
  • teaspoons balsamic vinegar 
  • 12 ounce flour cut in half horizontally
  •  pears firm cored ripe peeled cut into 8 wedges
  • ounces pecorino cheese fresh shaved
  • ounces pancetta very thin
  • 0.5 teaspoon sugar 

Equipment

  • frying pan

Directions

  1. Heat a nonstick skillet over medium-high heat.
  2. Add pear to pan, and sprinkle with sugar. Cook 2 minutes on each side or until golden.
  3. Brush cut sides of bread with vinegar. Arrange pear slices, arugula, cheese, and prosciutto evenly over bottom half of bread; cover with top half of bread.
  4. Heat a large nonstick skillet over medium heat.
  5. Add stuffed loaf to pan.
  6. Place a cast-iron or heavy skillet on top of stuffed loaf; press gently to flatten. Cook 4 minutes on each side or until bread is toasted (leave cast-iron skillet on stuffed loaf while it cooks).
  7. Cut into quarters.

Nutrition Facts

Calories445kcal
Protein14.1%
Fat39.29%
Carbs46.61%

Properties

Glycemic Index
64.21
Glycemic Load
20.05
Inflammation Score
-2
Nutrition Score
5.4799999776094%

Flavonoids

Cyanidin
0.92mg
Catechin
0.12mg
Epigallocatechin
0.26mg
Epicatechin
1.67mg
Epicatechin 3-gallate
0.01mg
Epigallocatechin 3-gallate
0.08mg
Isorhamnetin
0.35mg
Kaempferol
1.74mg
Quercetin
0.77mg

Nutrients percent of daily need

Calories:445kcal
22.25%
Fat:19.64g
30.22%
Saturated Fat:6.21g
38.81%
Carbohydrates:52.44g
17.48%
Net Carbohydrates:49.49g
18%
Sugar:7.28g
8.09%
Cholesterol:33.45mg
11.15%
Sodium:853.15mg
37.09%
Alcohol:0g
100%
Alcohol %:0%
100%
Protein:15.86g
31.72%
Calcium:165.6mg
16.56%
Phosphorus:157.44mg
15.74%
Fiber:2.95g
11.79%
Selenium:7.82µg
11.17%
Vitamin K:7.72µg
7.35%
Vitamin B3:1.24mg
6.19%
Vitamin B1:0.09mg
6.07%
Vitamin B2:0.09mg
5.37%
Vitamin B6:0.1mg
5.2%
Zinc:0.77mg
5.15%
Vitamin B12:0.3µg
5.01%
Potassium:144mg
4.11%
Vitamin A:199.09IU
3.98%
Magnesium:15.28mg
3.82%
Vitamin C:2.66mg
3.23%
Copper:0.06mg
2.89%
Vitamin B5:0.26mg
2.61%
Manganese:0.05mg
2.5%
Iron:0.41mg
2.3%
Folate:8.96µg
2.24%
Vitamin E:0.23mg
1.53%
Vitamin D:0.18µg
1.23%
Source:My Recipes