Rarely do I make something without either freshly ground black pepper or red pepper flake. This Panino is so subtle, either would kill it. The clean herbaceous crisp of pear, the perfect touch of sweetness from honey, and unctuous, salty prosciutto play off of tangy fontina, which melts so well it is rococo in its decadence.
For these Panini I used 1/2" slices of Italian bread, generous 1/8" slices of fontina, peeled, cored and thinly sliced Bosc pear, a couple slices of paper-thin prosciutto, and then a moderate drizzle of wildflower honey. This Panino would be improved only if I had Lukas Honey on hand.