Bacon, Pear and Gruyère Panini


  1. Pre-heat panini grill to 350 degrees.
  2. In a large saute pan over medium-high heat, cook bacon until crispy, about 3 minutes.
  3. Drain cooked bacon on a few paper towels and reserve about a tablespoon of fat.
  4. In the same pan, add pears and cook over low heat for 2 minutes.
  5. Flip the pears, add the brown sugar and cook for another 2 minutes.
  6. Reserve the cooked pears. In a separate saute pan, melt the butter and add the mushrooms.
  7. Cook for 3-5 minutes over high heat.
  8. Remove from heat, add arugula.
  9. Wilt slightly, season with sea salt and pepper.


  • 20 slices Heritage Ovens® Bun(s), Brioche, cut into 3/4-inch slices
  • 1 Tbsp. Nature's Best Dairy® Butter
  • 1/4 pound Peak Fresh Produce® Arugula
  • 2 cups Peak Fresh Produce® Mushroom(s), Crimini, sliced
  • 5 whole pear(s), peeled and thinly sliced
  • 1/2 pound Ridgecrest® Bacon, Applewood Slice(s)
  • to taste salt and pepper
  • 1/4 cup sugar, dark brown
  • 8 oz. West Creek® Cheese, Gruyère