If desired, spread one tortilla with a thin layer of Dijon mustard. Top tortilla with half of the cheese. Top with sliced pear and top with additional cheese. Top with remaining tortilla.
Place on a hot griddle frying pan, or panini press and grill until golden on both sides and the cheese is melted. Slice into wedges and serve.
Notes
You can alternatively use half the ingredients for each tortilla and fold in half and serve.
Bosc or Anjou pears work best for this recipe.
Gruyere or white cheddar is best paired with the pears.