• 1 tablespoon extra-virgin olive oil, more for drizzling
  • 1 tablespoon butter
  • 1 medium onion, chopped
  • 8 thin slices of a large loaf of crusty, chewy Italian bread
  • 1/2 pound fontina, shredded or sliced
  • 2 tablespoons chopped fresh sage
  • 1 ripe pear, thinly sliced

  • Preheat panini press to medium-high heat.
  • Preheat a small skillet over medium to medium-high heat.
  • Add 1 tablespoon of oil and butter to the small skillet.
  • Add onion to the melted butter and oil.
  • Saute the onion, until they are caramel-colored and soft.
  • To build sandwiches, spread 1/4 of the onions on bread.
  • Top onions with a thin layer of fontina and sprinkle with chopped sage.
  • Add a thin layer of pears to each sandwich, then more fontina and the top slice of bread.
  • Drizzle the sandwiches with extra-virgin olive oil.
  • Place drizzled side down and arrange the sandwiches on press.
  • Drizzle opposite side of each sandwich with oil and press sandwiches 2 or 3 minutes on each side and serve immediately.