- 8 slices rustic bread, such as ciabatta
- 4 tablespoons olive oil
- 8 ounces brie, cut into thin slices
- 2 large pears, cored and sliced
- Salt and freshly ground pepper to taste
- 3 ounces baby arugula
Heat a panini machine or a ridged grill pan over medium heat. Brush the bread slices on both sides liberally with olive oil, then layer the brie on the insides of the bread. Sprinkle with a little salt and pepper.
Divide the pear slices amongst the bread, and top one side of each sandwich with arugula. Fold the sandwiches together and place in the panini machine or on top of the preheated ridged grill pan with a heavy skillet (such as cast iron, or a skillet with a can in it) on top.
Lower the heat to medium-low and cook the sandwich until the brie is fully melted and the bread is golden, 3-5 minutes per side. Serve immediately while the cheese is still warm.