3teaspoonspomegranate molasses (1 tsp. per sandwich)
1⁄2teaspoonblack pepper (to taste)
6slicesblack forest ham
6leavesbutter lettuce, washed
3teaspoonsDijon mustard (or as needed)
1⁄4cupbutter, room temperature(or as needed)
NUTRITION INFO
Serving Size: 1 (985) g
Servings Per Recipe:1
Calories: 742.4
Calories from Fat 276 g37 %
Total Fat 30.7 g47 %
Saturated Fat 17 g84 %
Cholesterol 101 mg 33 %
Sodium 1758.9 mg 73 %
Total Carbohydrate87.2 g 29 %
Dietary Fiber 6.6 g26 %
Sugars 11.1 g44 %
Protein 31.1 g 62 %
DIRECTIONS
Assemble sandwich by placing slices of brie followed by slices of pear on bread. Drizzle 1 teaspoons of pomegranate molasses on top of the pear slices per sandwich; season with freshly ground black pepper. Place a couple of slices of ham on before adding a couple leaves of lettuce.
Generously spread mustard on the other bread slices and place face down on the lettuce. Spread butter on one side only.
In a panini press or skillet over medium heat, place sandwiches butter side down and put press on top, pressing down gently. If not using a panini press, place a heavy lid on top.
Grill for 2 minutes or until nicely brown. Remove press or lid and butter top slices before carefully flipping them over. Replace press or lid, gently press down again and grill for 2 minutes or until nicely browned. Serve immediately.Makes 3 sandwiches.