2 slices country wheat or whole-wheat bread, divided
1/2 oz blue cheese, sliced
1/2 Anjou pear, cored and sliced
1/2 cup baby arugula leaves
Spread Dijon on 1 slice of bread. Add cheese, pear and arugula. Top with remaining slice of bread. Place sandwich in a hot panini press and grill until cheese melts and begins to bubble and bread is crisp, about 3 minutes. (NOTE: Alternatively, toast sandwich in a nonstick skillet on medium-high heat, flipping once.)
The term "panini" (pronounced pah-nee-nee) is Italian for roll or biscuit. Originally filled with layers of tomato, mozzarella and basil, the Mediterranean sandwich's popularity has transformed it into a meal of endless ingredient possibilities.
This Mexican-inspired fondue is simple yet flavorful, and it cooks right on the grill – though you can also use the stove top or your grill’s side burner, if it has one. For dipping, serve chunked grilled or raw vegetables, chunked grilled sausages and tortilla chips on the side.