Super Smoked Panini French Bread

Take a break from the ordinary and enjoy a Parisian lunch with this Hillshire Farm® recipe gem. Simmered smoked sausage on a french bread panini with Dijon mustard and tangy cranberry sauce makes this recipe a lunchtime favorite for years to come.


  • Prep Time

    10 Minutes

  • Cook Time

    10 Minutes

  • Makes

    4 Servings (1 sandwich each)


8 Slices

Italian bread

2 Tbsps.

butter or margarine, softened

4 Tsps.

Dijon mustard

1/2 Cup

whole berry cranberry sauce

4 Slices

Gouda cheese


ripe Bartlett pear, cored and cut into thin slices



Cut sausage into 4 equal lengths, then cut each section lengthwise, but not all the way through, so sausage lies flat.  Cook sausage on preheated panini grill or large non-stick skillet until browned and heated through.


Spread butter on one side of each bread slice.  Turn slices over and spread with Dijon mustard and cranberry sauce.


For each sandwich, layer one split sausage section, several pear slices and a slice of cheese.  Top with bread slice, buttered side facing up.


Grill sandwich on panini grill about 4-5 minutes or until crisp and golden brown. 

Cook's Tip: If you don’t have a panini grill you can use a large non-stick skillet to cook the sandwiches. Place a pie plate weighted down with heavy canned goods on top of the sandwiches while they cook. Cook the first side 2 minutes or until golden brown then carefully turn the sandwich. Weight it down again and cook another 2 minutes until cheese melts and second side is crisp and golden brown.