8 slices good quality sandwich bread
½ cup mayonnaise
2 tablespoons Dijon mustard
1/3 cup grated Parmesan cheese
4 slices Gruyere cheese
1 ripe pear, very thinly sliced
Butter Flavor, Tuscan Herb or Wild Rosemary Olive Oil
In a small bowl, combine the mayonnaise, mustard and Parmesan. Spread on 4 slices of the bread. Top with the pear slices and the Gruyere cheese. Place the remaining bread slices on top.
Pre-heat and liberally brush a panini press, griddle or non-stick skillet with your oil of choice. Place the sandwiches in the pan and grill until nicely brown and the cheese begins to soften. For the griddle or skillet, lift each sandwich with a spatula and drizzle more oil. Then flip the sandwich on the second side and grill until done. Slice in half or in quarters for appetizers, or even cut in 1 inch squares and use as croutons in tomato soup.