INGREDIENTS

4 Ciabatta or hard rolls, split

1/2 cup Pear Mustard*

4 oz. thinly sliced baked ham

4 oz. thinly sliced Swiss or provolone cheese

4 oz. thinly sliced roast pork, turkey breast or smoked turkey breast

4 Pacific Northwest Lite Canned Pear halves, drained, reserve juice

4 thin dill pickle slices (lengthwise)

Oil as needed

METHOD

1. Lay split rolls on a clean work surface. 2. Spread 1 Tbsp. Pear Mustard* on insides of each roll half. Top one half of each roll with: - 2 slices ham - 2 slices cheese - 1 slice of pickle, halved - 1 sliced Pear half - 2 slices pork or turkey 3. Replace top of bun over stack and press down to compact. Brush rolls with oil on both sides. 4. Grill sandwiches in Panini maker or in a skillet with the top weighed down with a heavy pan or brick until golden brown on both sides and cooked through. Remove sandwiches from heat and let stand 3-4 minutes before slicing in half and serving with plantain chips and or carrot slices. *Pear Mustard (makes 1/2 cup)
3/4 cup reserved Pacific Northwest Lite Canned Pear juice
1/4 cup yellow mustard
Place Pear Juice in small saucepan and reduce over high heat to 1/4 cup. Remove from heat and cool to room temperature. In small bowl whisk together reduce pear juice and mustard until smooth. Cover and refrigerate at least 2 hours or until ready to use as directed.

Prep Time: 10 minutes
Cook Time: 8 minutes