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.)
Sassier than a sandwich, paninis make for a delicious, clean quick-fix meal. If you don't have a countertop grill, put paninis in a hot skillet and use another heavy skillet to press them down as they toast.
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.