YIELD: 2 SANDWICHES 4 slices sourdough, whole wheat or white bread1 Tbsp. Dijon mustard2 oz. thinly sliced ham1 firm but ripe pear, peeled, halved lengthwise, cored and each half cut lengthwise into 3 thick slicesfreshly ground black pepper2 oz. Brie cheese, thinly sliced2 Tbsps. butter, softened 1. Preheat panini press, grill pan or griddle to medium-high heat. Place 2 slices of bread on work surface and spread half the mustard on each slice. Divide the ham between the 2 sandwiches and ...

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