Pear, Turkey and Fontina Panini

Culinary Setting
Cooking Style
Deli Turkey


48 Slices Italian bread

1-1/2 c honey mustard

1-1/2 c mayonnaise

3 lbs OVEN ROASTED TURKEY BREAST, thinly sliced

3 lbs (96 slices) canned pears, sliced, drained

3 lbs, (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 one bread slice with 1 tablespoon honey mustard and the inside of another bread slice with 1 tablespoon mayonnaise. Top one slice of bread with 2 ounces 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 each sandwich with olive oil. Place sandwich topside down on two-sided electric grill.

Per order: Grill sandwiches in a preheated (medium heat) hot oiled sandwich press until flat, bread is golden brown and cheese has melted, about 2 to 4 minutes.

Remove from heat, slice each sandwich on the bias and serve immediately.

Nutrition Facts

Total Calories 600

Total Fat 35 g

Saturated Fat 14 g

Cholesterol 120 g

Sodium 940 mg

Total Carbohydrates 37 g

Protein 35 g