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Pear & Fig Panini
Pear & Fig Panini
It’s California Pear season!
And what better way to pair it than with a beautiful, fresh fig in this grilled sandwich. The two flavors compliment each other like peanut butter & jelly…
Like salt & pepper…
Cookies & cream…
Mac & cheese…
You get the picture!
The perfect marriage could always use a little spice, so I added brie cheese and arugula greens to round it all out and the end result is your next favorite sandwich!
An excellent weeknight dinner or a foolproof weekend lunch, you can trust you will only be in the kitchen for about 15 minutes from start to finish. Using a fresh ciabatta loaf, I easily had enough for a family of four and probably a bit for leftovers.
Did you know California has several cheese makers that produce brie cheese? I love brie, it’s my favorite. And I get so giddy when I can find and support local agriculture! How ’bout you?
I whipped up a quick balsamic mayo and slathered that on the bottom piece of bread. I added a layer of sliced pear.
Next, comes the thickly sliced fig.
A generous amount of brie cheese.
A handful of fresh arugula.
Ahhh…a nice, thick stack of goodness ready for the press.
Place in your Panini Press and allow to grill for about 5-7 minutes, slice and devour!
Hail Holy Yum!
It was perfect served with a bunch of grapes on the side. A totally legit meal for a warm summer evening.
Here is the easy recipe for ya…
Pear and Fig Panini with Brie and Arugula
- 1 Ciabatta Loaf
- 2 Bartlett Pears, sliced
- 4 Figs, sliced
- 1 Wheel of Brie Cheese, sliced thickly
- 6 oz. Fresh Arugula
- 1/4 cup Mayo
- 1 T. Balsamic Glaze
- Preheat your panini press.
- Split loaf in half and cut into 4 equal pieces.
- Combine the mayo and balsamic and stir well. Spread on the bottom of each bread piece.
- Layer on the pears, fig and brie. Top with arugula and add the top piece of bread.
- Grill in the press for about 5-6 minutes or until desired doneness.
Love sandwiches full of goodness? Try this one too…