Gruyere, Ham and Pear Panini

Directions

1. Take 2 pears and cut crosswise into 1/4" slices. Melt 1 tablespoon of butter in a skillet over medium heat. Add pear slices, in batches if necessary, and cook until lightly browned, about 3-4 minutes per side. (add more butter if necessary). Remove from heat and set aside.
2. Take the remaining 4 pears and diced into 1/4" pieces. In the same skillet over medium heat, melt with 1 tablespoon of butter. Add diced pears and cook, stirring until just tender, 1-2 minutes. Increase heat to medium-high. Sprinkle pears with sugar and continue cooking until golden brown and caramelized, 5-7 minutes more. Lower heat and add Fustini's 18 Year balsamic and deglaze pan, swirling until liquid is absorbed. Remove from heat and set aside.
3. Brush one side of each bread slice with Fustini's SELECT olive oil and the opposite side with whole grain mustard. On the mustard side, layer with pear slices, ham and Gruyere. Top with the second slice of bread, oiled-side facing out. Using a panini press, indoor grill or large skillet heated over medium heat, grill sandwiches until cheese is melted and sandwiches are golden brown. Top each sandwich with pear compote and drizzle lightly with Fustini's 18 Year balsamic. Serve immediately.