Anjou Pear, Caramelized Walnuts and Arugula Pesto Mayo Panini

Anjou Pear, Caramelized Walnuts and Arugula Pesto Mayo Panini
makes two sandwiches

Ingredients

Arugula Pesto Mayo

3            cups           packed arugula
1/4         cup            toasted pine nuts
1/4         cup            freshly grated parmesan
1/4         cup            olive oil
3 1/2      tbs             mayo
                               sea salt and black pepper

Caramelized Walnuts

1            cup            walnuts
2            tbs             light corn syrup
1            tbs             sugar
1/2         tsp             salt
1/4         tsp             ground black pepper


Panini

4           slices         sourdough bread
1                            anjou pear, sliced thinly
4                            thick slices brie

Procedure

Arugula Pesto Mayo

1. Combine arugula, pine nuts and parmesan in food processor until smooth.
2. With machine running, gradually add olive oil and mix until well blended.
3. Season with sea salt and black pepper.
4. Add mayo and blend well.
5. You will have extra after making the sandwich.

Caramelized Walnuts

1. Preheat oven to 325°.
2. Use silpat or spray sheet pan with non-stick spray.
3. Combine all the ingredients in a bowl and toss well.
4. Spread out on sheet pan and bake, stirring occasionally to break up clumps, until deep golden brown and sugar is bubbling.
5. Remove from oven and cool.
6. You may have extra caramelized walnuts after making the sandwich.

Panini

1. Spread arugula pesto mayo on both sides on bread.  One one side, layer pears, then cheese and walnuts.  Add top slice of bread and toast on panini press or in a pan lightly coated with olive oil.  If using a pan, weigh down sandwich with another pan on top and a tea kettle or similar for weight.  Flip over to grill evenly.
2. Eat warm.