Turkey and Roasted Pear Panini


1 ripe but firm Bartlett pear 
1 Tbsp. honey 
¼ tsp. cinnamon 
4 slices potato bread, recommended Arnold 
Butter or margarine
Honey mustard, recommended Grey Poupon
Spicy Cranberry Compote
6 oz. shaved honey maple turkey breast
4 slices Muenster cheese
Couple handfuls fresh baby spinach

To make the Roasted Pears: Preheat the oven to 400°F. Mix the honey and cinnamon in a small mixing bowl. Prepare the pear by cutting it in half lengthwise and scooping out the core and seeds. Place the halved pear halves, cut side down, on a work surface. Starting ½ inch from the stem and leaving the pear half intact at the stem end, cut each lengthwise into scant ⅓- to ½-inch-wide slices. Press the pear gently to fan it into slices; drizzle the pears with the honey and cinnamon mixture and sprinkle with salt and pepper. Bake until the pears are tender, about 15 minutes. Let stand on baking sheet at least 30 minutes and up to 3 hours. Remove the stems from each pear and separate each pear half into equal parts so that they will fit well on the sandwiches.
For the sandwiches: Spread one side of each slice of bread with butter or margarine; spread the other side of two slices with a small amount of honey mustard and the other two with the spicy cranberry compote. In order to create a uniform sandwich that holds together well, layer half of the meat on two of the honey mustard sides of the bread, followed by 1 slice of cheese. Arrange some of the spinach on top of the cheese slices, followed by all of the pears divided between the two, then some more spinach, the last of the cheese, and the remaining turkey; top with the other slices of bread, spicy cranberry compote side in. Place the sandwiches, buttered sides out, in a panini press or George Foreman and grill until the bread is toasted and the cheese is melted. Makes 2 sandwiches