Pear, Arugula, and Brie Panini

A delightful marriage easily concocted with a whole bunch of leftovers.

By
Blake Royer
Blake Royer is a contributing writer at Serious Eats.
Blake Royer
Blake Royer is a former chef, food blogger, and food writer who contributed recipe ideas and Chicago-based content to Serious Eats from the website’s earliest days.
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Updated September 13, 2020
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Photograph: Blake Royer

When I know certain ingredients go together—in this case, fruit and cheese—I'm always tempted to put them in a sandwich. That was the case with this recipe, made with the leftovers of an arugula salad with pears (dressed with lemon and olive oil) and a wedge of brie. Why not put it all between two slices of bread and make it all melty?

Success is all in how you build it. It's essential to layer cheese directly next to the bread on both sides; as it melts, it fuses with the bread and acts as a barrier from sogginess. Next comes pear, so it has the chance to get fully warm, and finally the arugula, which will just wilt. Might sound like a lot of talk regarding a simple sandwich, but cooking is about the little things.

Other additions that wouldn't have been unwelcome: caramelized onions, a drizzle of honey, or a slice of good ham.

Recipe Details

Pear, Arugula, and Brie Panini Recipe

Active 10 mins
Total 15 mins
Serves 4 servings
Cook Mode (Keep screen awake)

Ingredients

  • 8 slices rustic bread, such as ciabatta

  • 4 tablespoons olive oil

  • 8 ounces brie, cut into thin slices

  • 2 large pears, cored and sliced

  • Salt and freshly ground pepper

  • 3 ounces baby arugula

Directions

  1. Heat a panini machine or a ridged grill pan over medium heat. Brush the bread slices on both sides liberally with olive oil, then layer the brie on the insides of the bread. Sprinkle with a little salt and pepper.

  2. Divide the pear slices amongst the bread, and top one side of each sandwich with arugula. Fold the sandwiches together and place in the panini machine or on top of the preheated ridged grill pan with a heavy skillet (such as cast iron, or a skillet with a can in it) on top.

  3. Lower the heat to medium-low and cook the sandwich until the brie is fully melted and the bread is golden, 3 to 5 minutes per side. Serve immediately while the cheese is still warm.

Nutrition Facts (per serving)
525Calories
32gFat
44gCarbs
18gProtein
×
Nutrition Facts
Servings: 4
Amount per serving
Calories525
% Daily Value*
Total Fat 32g40%
Saturated Fat 12g61%
Cholesterol 57mg19%
Sodium 813mg35%
Total Carbohydrate 44g16%
Dietary Fiber 5g16%
Total Sugars 12g
Protein 18g
Vitamin C 7mg33%
Calcium 235mg18%
Iron 3mg17%
Potassium 336mg7%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

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