Pressed Ham And Pear Sandwiches Recipes

Steps:

• Preheat a grill pan to medium. Build sandwiches of sliced peppers, cheese and ham. Place sammies on grill and press with a foil covered brick or weighted down with a heavy skillet and cook to crust and mark bread and melt cheese, 3 to 4 minutes on each side. Cut sandwiches into 3 sections each and serve for a simple starter to any meal.

Steps:

• 1. Assemble sandwich by placing slices of brie followed by slices of pear on bread. Drizzle 1 tsp. of pomegranate molasses on top of the pear slices per sandwich; season with freshly ground black pepper. Place a couple of slices of ham on before adding a couple leaves of lettuce.
• 2. Generously spread mustard on the other bread slices and place face down on the lettuce. Spread butter on one side only.
• 3. In a panini press or skillet over medium heat, place sandwiches butter side down and put press on top, pressing down gently. If not using a panini press, place a heavy lid on top.
• 4. Grill for 2 minutes or until nicely brown. Remove press or lid and butter top slices before carefully flipping them over. Replace press or lid, gently press down again and grill for 2 minutes or until nicely browned. Serve immediately. Makes 3 sandwiches
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Steps:

• Heat closed contact grill 5 minutes.
• Spread mustard on bottom half of bread; layer with ham, pear and cheese. Cover with top half of bread. Lightly brush top of bread with oil. Cut sandwich into fourths.
• When grill is heated, place sandwiches on grill. Close grill; grill 4 to 6 minutes or until cheese is melted and bread is golden brown.

Steps:

• Brush one side of each bread slice with oil; spread mustard on other side. Layer half the cheese on mustard side of 4 bread slices and top with ham, arugula, pear, a sprinkle of pepper, and remaining cheese. Sandwich with remaining bread slices, mustard side down.
• Heat a large skillet over medium. Working in batches if necessary, place sandwiches in skillet and weight with another skillet. Reduce heat to medium-low and cook sandwiches, pressing down firmly with skillet, until bread is golden and cheese is melted, 3 to 4 minutes per side, flipping once. Serve warm.

Steps:

• Combine the first six ingredients and spread onto one side of each of the four slices of bread.
• To assemble the two sandwiches: On top of 2 slices of bread, with the mustard-mayo combination side up, layer the ingredients as follows: cheese, ham, pear, cheese - and then top with the remaining slices of bread, with the mustard-mayonnaise side down.
• Next, thinly butter the outsides of both sandwiches.
• Grill for 2-3 minutes over medium heat, cooking until golden brown. Turn and cook on the other side for another 2-3 minutes.

Steps:

• Assemble sandwich by placing slices of brie followed by slices of pear on bread. Drizzle 1 teaspoons of pomegranate molasses on top of the pear slices per sandwich; season with freshly ground black pepper. Place a couple of slices of ham on before adding a couple leaves of lettuce.
• Generously spread mustard on the other bread slices and place face down on the lettuce. Spread butter on one side only.
• In a panini press or skillet over medium heat, place sandwiches butter side down and put press on top, pressing down gently. If not using a panini press, place a heavy lid on top.
• Grill for 2 minutes or until nicely brown. Remove press or lid and butter top slices before carefully flipping them over. Replace press or lid, gently press down again and grill for 2 minutes or until nicely browned. Serve immediately. Makes 3 sandwiches.