Grilled Cheese and Pear Sandwich

Fruit and cheese makes a worthy finish to a meal, but with this grilled cheese recipe with pear, it IS the meal. And a good one, too. Combine pears with fontina and an herb sauce for a creamy, dreamy, sweet and savory lunch sandwich. Any bread can work, but give this a try with either raisin or rye for something even more special.

Tips for the Best Grilled Cheese

Though we’ve suggest Fontina, Taleggio, brie, or Monterey Jack, you can also combine cheeses. Chose a blend of cheeses for depth of flavor and meltability. Butter the bread generously, and for an extra crispy and flavorful crust, you can even mix a little bit of olive oil into the butter. Also, once you’ve got everything together on the pan, press your sandwich down gently with a spatula to make sure it’s all coagulated.

Grilled Cheese and Pear Sandwich

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• Author: Cheryl Alters Jamison

Print Recipe

Description

A surprisingly delicious combination.

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Ingredients

Scale 1x2x3x

• Parsley Sauce
• 6 tbsp unsalted butter, softened
• 8 slices raisin, rye, or soft country bread
• 2 juicy-ripe pears, about 8 oz each, preferably red-skinned
• 6 oz grated fontina or Monterey jack, or sliced taleggio or brie cheese

For the parsley sauce:

• ½ cup packed minced flat-leaf parsley
• 1 small garlic clove, minced
• ½ cup extra virgin olive oil
• Salt

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Instructions

1. Generously spread butter on one side of each bread slice. Cut the skin-on pears into slices, about 1/3 of an inch thick. Warm a large cast-iron skillet or griddle over medium heat.
2. Spread about 1 teaspoon of parsley sauce on the unbuttered side of half the bread slices.
3. Arrange the other bread slices in the skillet, buttered side down.
4. Top each with 1/8th of the cheese, covering the entire exposed surface of the bread slices. Layer pears over the cheese, then sprinkle remaining cheese evenly over the pears. Top with the remaining slices of bread, the ones with the parsley sauce, buttered side up. Cook until the sandwiches are golden brown and crisp, with melted cheese, 8 to 10 minutes, turning once.
5. Slice into halves and serve each with additional drizzles of the parsley sauce.

For the parsley sauce:

1. Combine the parsley and garlic in a small bowl. Slowly whisk in the oil. Season with salt. Reserve.

Recipe by Cheryl Alters Jamison
Styling by Keith Recker and Julia Platt Leonard
Photography by Tira Howard

Special thanks to Brad Furry and Bradyn Furry for their help on this delicious photo shoot.

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