PEAR, TURKEY AND FONTINA PANINI
Yield: 24 Sandwiches

INGREDIENTS

48 slices Italian bread, sliced
1-1/2 cups Honey mustard
1-1/2 cups Mayonnaise
3 lb. Roasted turkey, thinly sliced
3 lb. (96 slices) Pacific Northwest Canned Pears, sliced, drained
3 lb. (1-1/2 qt.) Fontina cheese, grated or sliced
9 oz. (1-1/2 qt.) Arugula leaves, shredded
As needed Olive oil

METHOD
For each sandwich: spread the inside of a bread slice with 1 Tbsp. honey mustard and the inside of another bread slice with 1 Tbsp. mayonnaise. Top one slice of bread with 2 oz. turkey slices, 4 pear slices, 1/4 cup Fontina cheese and 1/4 cup shredded arugula leaves. Place other slice on top and tamp down. Lightly brush outside of sandwich with olive oil. Place sandwich topside down on griddle and weigh down with a foil wrapped brick. (If you have a panini grill follow the directions.) Grill the sandwich for 2 minutes, then flip. Cook another 2 minutes or until cheese is melted, meat is heated through and sandwich is browned. Slice sandwich on the bias.

NUTRITION (Per Serving)
Calories: 600,   Calories from Fat: 320,   Fat: 35g,   Saturated Fat: 14g,
Cholesterol: 120mg,   Sodium: 940mg,   Carbohydrate: 37g,   Dietary Fiber: 3g,
Sugar: 13g,   Protein: 35g,   Vitamin A: 15% DV,   Vitamin C: 4% DV,
Calcium: 40% DV,   Potassium: 7% DV,   Iron: 20% DV