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1
In a saucepan, combine the sugar, vinegar, 2/3 cup water, star anise, peppercorns, cloves, peperoncino, and cinnamon stick, and bring to a boil.
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2
Reduce the heat and simmer for 15 minutes.
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3
Add the pears, bring back to a simmer, and cook for 2 to 3 minutes, until tender.
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4
Remove from the heat and cool in the liquid.
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5
Unless used right away, transfer the pears and juices to a container.
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6
(Keeps in the refrigerator for 1 to 2 weeks.)
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7
Preheat a sandwich press according to the manufacturers specifications (see Note, page 96).
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8
Place 1 slice of cheese on each of 4 slices of bread.
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9
Top with the ham, followed by 4 to 6 slices of pear and the walnuts, if using.
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10
Season with pepper and top with the remaining cheese.
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11
Spread the mustard on the remaining slices of bread, close the sandwiches, and place in the sandwich press (no need to butter the press or the bread).
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12
Close the lid and apply slight pressure.
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13
Cook without disturbing for 5 to 8 minutes.
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14
Open the press and check for color and temperature: the cheese should be melted and the bread golden.
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15
If the bread is sticking to the press, allow it to cook for a bit longer and it will unstick itself.
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16
If the press seems to generate more heat on the bottom, flip the sandwich halfway through to ensure even cooking (making sure the ridges in the bread line up).
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17
Once cooked, remove, cut into halves, and serve.
