Prosciutto and Pear Panini

1/6 Bosc pear, thinly sliced

1 ounce (1-2 pieces) thinly sliced prosciutto di parma

1 slice shaved parmesan cheese (about a 3-by-3-inch piece)

1 teaspoon extra virgin olive oil

½-1 teaspoon lemon zest

1 small soft roll, sliced in half

Wrap pear slices in proscuitto, place on bottom half of bread. Top with parmesan.

Stir lemon zest and olive oil together; drizzle over sandwich. Top with second half of roll.

Serves one.

Chef Jonathan Fox, La Madia, Chicago