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 ...

Register to view this Article

Why Register for FREE?


Registering for Premium Content on Food Management will give you INSTANT access to invaluable articles and media content that industry professionals rely on. You will have access to our special reports, feature articles, and industry analysis. It’s FREE, easy and quick. 

Already registered? here.