Friday, October 7, 2011

pressed ham and pear sandwiches... 20 minutes

the goods:
(this is enough for 2 sandwiches, multiply as needed)

4 slices sourdough bread
1 tablespoon extra-virgin olive oil
4 teaspoons Dijon mustard
4 ounces Gruyere cheese, thinly sliced
4 ounces thinly sliced deli ham
2 cups baby spinach
1 pear, such as Anjou or Bosc, cored and thinly sliced

Brush one side of each bread slice with oil; spread mustard on other side. Layer half the cheese on mustard side of bread and top with ham, spinach, pear, a sprinkle of pepper, and remaining cheese. Sandwich with remaining bread slices, mustard side down. Heat a large skillet over medium. Working in batches if necessary, place sandwiches in skillet. Reduce heat to medium-low an cook sandwiches, Pressing down firmly with spatula, until bread is golden and cheese is melted, 3 to 4 minutes per side, flipping once. Serve warm.

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