Despite doing really well in school, I can generally be a little bit dim, and I have next to no common sense. However, occasionally an idea pops into my brain that is so genius, it makes me want to kiss myself. This was one of those ideas.
Best sandwich in the world, coming atcha (anyone else remember Cleopatra? Gotta love horrible, horrible 90s pop).
Next time I say I don’t like sweet/salty combinations, please direct me to this sandwich and I will shut up immediately. Remember my rocket and goat’s cheese pesto? I spread it inside a panini, along with more goat’s cheese and some sautéed pears and red onions. Such an amazing combination!
I’m pretty disappointed that my pesto’s all gone now, otherwise I’d definitely be making this again. It’s the sort of sandwich I can imagine seeing on the menu of a posh café. If you have a panini press, you can use that, otherwise just cook it in a pan with a baking tray and some heavy pots on top like I did. The outside gets golden and crispy, while the middle stays nice and juicy because of the pears and pesto.
1tsp olive oil
1/2 red onion, sliced
1 small pear
1 panini roll
1-2tbsp rocket and goat’s cheese pesto
30g hard goat’s cheese, sliced
Halve the pear lengthwise, and use a teaspoon to gently scoop out the very core (it is edible, but is a bit stringy). Cut off the two ends, and slice.
Heat the butter and oil in a frying pan, and cook the sliced red onion over a medium-low heat for 5 minutes. When the onion is slightly soft, add the pear, and cook for a further 5 minutes, stirring gently every now and then. Season with black pepper.
Cut the panini roll in half, and spread the bottom half with the rocket pesto. Gently add the pear and red onion, and a few extra slices of goat’s cheese. Top with the other half of the roll.
If you have a panini press, use this to cook your panini. If not, follow the remaining instructions.
Wipe the pan with some kitchen paper if it’s too greasy – it just needs a small amount of oil so the roll doesn’t stick. Place the panini in the pan. Put a flat baking tray on top, and load with some heavy pans to press the panini down. Cook over a medium-low heat for several minutes, before turning over the panini and once again weighing down with the pans. Serve once both sides of the panini are golden and crispy.