Description
A surprisingly delicious combination.
Ingredients
Scale
- 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
Instructions
- 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.
- Spread about 1 teaspoon of parsley sauce on the unbuttered side of half the bread slices.
- Arrange the other bread slices in the skillet, buttered side down.
- 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.
- Slice into halves and serve each with additional drizzles of the parsley sauce.
For the parsley sauce:
- Combine the parsley and garlic in a small bowl. Slowly whisk in the oil. Season with salt. Reserve.