• prep: 0 hr
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servings:

If you prefer cooked prosciutto, sauté it until it's crisp. You'll add some crunch to this sandwich. Parmigiano-Reggiano is a good substitute for pecorino Romano cheese.

• 1 firm, ripe pear, peeled, cored, and cut into 8 wedges
• 1/2 teaspoon sugar
• 1 (12-ounce) loaf focaccia, cut in half horizontally
• 4 teaspoons balsamic vinegar
• 1 cup trimmed arugula
• 1/2 cup (2 ounces) fresh pecorino Romano cheese, shaved
• 16 very thin slices prosciutto (about 4 ounces)

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