Grilled Pear Cubano

Makes 4 Sandwiches


  • 4 Ciabatta or hard rolls, split
  • 1/2 cup Pear Mustard*
  • 4 oz. thinly sliced baked ham
  • 4 oz. thinly sliced Swiss or provolone cheese
  • 4 oz. thinly sliced roast pork, turkey breast or smoked turkey breast
  • 4 Pacific Northwest Lite Canned Pear halves, drained, reserve juice
  • 4 thin dill pickle slices (lengthwise)
  • Oil as needed

    Lay split rolls on a clean work surface. Spread 1 Tbsp. Pear Mustard* on insides of each roll half. Top one half of each roll with: 2 slices ham, 2 slices cheese, 1 slice of pickle, halved, 1 sliced Pear half, and 2 slices pork or turkey. Replace top of bun over stack and press down to compact. Brush rolls with oil on both sides. Grill sandwiches in Panini maker or in a skillet with the top weighed down with a heavy pan or brick until golden brown on both sides and cooked through. Remove sandwiches from heat and let stand 3-4 minutes before slicing in half and serving with plantain chips and or carrot slices.
    *PEAR MUSTARD (Makes 1/2 cup)
    3/4 cup reserved Pacific Northwest Lite Canned Pear juice
    1/4 cup yellow mustard
    Place Pear Juice in small saucepan and reduce over high heat to 1/4 cup. Remove from heat and cool to room temperature. In small bowl whisk together reduce pear juice and mustard until smooth. Cover and refrigerate at least 2 hours or until ready to use as directed.

    Prep Time: 10 minutes Cook Time: 8 minutes

    NUTRITION (Per Serving)
    Calories: 419
    Fat: 16g
    Cholesterol: 41mg
    Sodium: 1458mg
    Carbohydrate: 47g
    Dietary Fiber: 3g:
    Protein: 22g