Pear, Turkey & Fontina Panini

Yield: 24 Sandwiches


  • 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

    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