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

Lay split rolls on a clean work surface. 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, and 2 slices pork or turkey. Replace top of bun over stack and press down to compact. Brush rolls with oil on both sides. 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

NUTRITION (Per Serving)
Calories: 419
Fat: 16g
Cholesterol: 41mg
Sodium: 1458mg
Carbohydrate: 47g
Dietary Fiber: 3g:
Protein: 22g