This recipe is from the Women’s Health Tastes Better Together column.
Pear and Cheese Panini
2 tsp grated fresh ginger
8 slices whole-wheat sourdough bread (1/4-inch thick)
4 oz blue cheese
1 pear, sliced and cored
1 cup baby arugula
Rub ginger across one side of each bread slice. Sprinkle 4 tablespoons blue cheese over 4 bread slices.
Top with pear slices and arugula, then the remaining cheese, then the remaining bread to make 4 sandwiches.
Spray a grill pan with cooking spray and set over medium-high heat. Place 2 sandwiches in the pan, cover with parchment, and place a large skillet on top to press.
Cook until grill marks form, 1 to 2 minutes. Carefully flip sandwiches, cover, and press, until grill marks form and cheese melts, 1 to 2 minutes.
Repeat with remaining sandwiches.
You can halve this recipe to serve two people. You can also use a panini press machine with a cover to grill the sandwiches instead of using a grill pan and a skillet. Buy a round container of crumbled blue cheese to make it go even easier and quicker.
I served the pear-and-cheese sandwich to a friend with a bowl of chunky tomato bisque soup.
Voila: an easy, quick, healthful Autumn lunch.