Brie, Ham, and Pear Panini

Servings: 2 sandwiches


  • 4 slices sourdough, whole wheat, or white bread
  • 1 tablespoon Dijon mustard
  • 2 ounces thinly sliced Black Forest ham
  • 1 firm but ripe Bartlett or d’Anjou pear, peeled, halves lengthwise, cored, and each half cut lengthwise into 3 thick slices.
  • Freshly ground pepper
  • 2 ounces Brie cheese, thinly sliced
  • 2 tablespoons butter, softened


  • Preheat a panini maker, grill pan, or griddle over medium to medium-high heat
  • Place 2 Slices of bread on a work surface and spread half of the mustard on each slice
  • Divide the ham between the 2 sandwiches and arrange on top
  • Add 3 slices of pear to each sandwich and grind a bit of pepper over the pear slices
  • Top the pears with slices of cheese
  • Place a slice of bread on top and butter the top slices of bread with half of the butter  (If using a panini maker, butter both sides of the bread before grilling.)
  • Place the sandwiches in the panini maker and close the lid
  • Grill until nicely browned on both sides.  For a grill or griddle, place the sandwiches buttered side down on the hot grill or griddle
  • Butter the topside of the sandwiches
  • Grill until nicely browned on one side and then flip and grill the other side
  • Cut each sandwich in half and serve immediately

Cook’s Note:
This sandwich is also delicious using Gruyere cheese instead of Brie.