Ingredients
8 slices rustic bread (1/2 inch thick)
4 teaspoons extra-virgin olive oil
4 teaspoons Dijon mustard
4 ounces Gruyere cheese, very thinly sliced
4 ounces thinly sliced deli ham
2 cups baby arugula
1 pear, such as Anjou or Bosc, cored and thinly sliced
Ground pepper
Preparation
Brush one side of each bread slice with oil; spread mustard on other side. Layer half the cheese on mustard side of 4 bread slices and top with ham, arugula, pear, a sprinkle of pepper, and remaining cheese. Sandwich with remaining bread slices, mustard side down.
Heat a large skillet over medium. Working in batches if necessary, place sandwiches in skillet and weight with another skillet. Reduce heat to medium-low and cook sandwiches, pressing down firmly with skillet, until bread is golden and cheese is melted, 3 to 4 minutes per side, flipping once. Serve warm.
