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Pressed Ham and Pear Sandwiches

Salty and sweet come together in this warm sandwich - with ham and pear perfectly complemented by melted Gruyere cheese.

  • Prep:
  • Total Time:
  • Yield: Makes 4

Source: Everyday Food, October 2011


  • 8 slices rustic bread (1/2 inch thick)
  • 4 teaspoons extra-virgin olive oil
  • 4 teaspoons Dijon mustard
  • 4 ounces Gruyere cheese, very thinly sliced
  • 4 ounces thinly sliced deli ham
  • 2 cups baby arugula
  • 1 pear, such as Anjou or Bosc, cored and thinly sliced
  • Ground pepper


  1. Brush one side of each bread slice with oil; spread mustard on other side. Layer half the cheese on mustard side of 4 bread slices and top with ham, arugula, pear, a sprinkle of pepper, and remaining cheese. Sandwich with remaining bread slices, mustard side down.

  2. Heat a large skillet over medium. Working in batches if necessary, place sandwiches in skillet and weight with another skillet. Reduce heat to medium-low and cook sandwiches, pressing down firmly with skillet, until bread is golden and cheese is melted, 3 to 4 minutes per side, flipping once. Serve warm.

Cook's Notes

Fontina cheese and sliced turkey are another good combo to try in this sandwich.

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