Bosc Pear and Prosciutto Baguette

Soooo….I still had quite a bit of prosciutto left and a couple of bosc pears, some Muenster cheese and 1 baguette. What could make a better sandwich? So here it is, my prosciutto and bosc pear baguette.

1 baguette
2 medium firm bosc pears
¼ c stone ground mustard
8 slices Muenster cheese
10 slices prosciutto
1 tbs melted butter (optional)



Set your oven to 400°. Once preheated, place your baguette on the middle rack and toast for about 5-10 minutes (until crispy). While your baguette is in the oven, core your pears and slice about ¼ inch thick. Remove your baguette and slice down the center to open it up, do not slice all of the way through. Spread the mustard across the bottom. Layer the Muenster over the mustard. Now, neatly layer your sliced pears across the cheese and top with prosciutto. Place your sandwich on a sheet pan and bake at 400° for roughly 10 minutes, until the cheese has melted and the pears begin to change colors. Remove from oven, brush with melted butter and slice. Serve hot or cold. This sandwich goes great with arugula or a wild green salad and a little White balsamic vinaigrette.