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
Cooking spray

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.