Grilled Brie & Pear SandwichPosted: 10/09/2013
Ooooh mama, look what I got in the mail today! If you follow my blog then you know I recently featured a posting for an almond pear cake. Apparently someone at Frog Hollow Farm saw that posting and realized that I must be a serious pear lover, and offered to send me a box of their pears. Well Mama never turns down offers of food.
It’s a lazy Saturday afternoon and the husband and I haven’t eaten lunch yet, so I’m thinking grilled cheese and pears because it’s a perfect combination. I always have arugula and pecans on hand so this is pretty much a done deal. It’s buttery, it’s creamy, it’s sweet, it’s crunchy…do I have your attention yet???
I really want to thank the folks at Frog Hollow Farm because these were probably the best pears I ever had, and I’m not just saying that. These particular pears that they sent were called Warren Pears, and they were sweet and juicy and devoid of that grittiness that pears can sometime have. If you’re a pear lover like me, then I would recommend you check them out.
Grilled Brie & Pear Sandwich
- 4 slices of bread – I chose a hearty multi grain variety
- 1 firm, ripe pear – any variety
- small wedge of brie, cut into 1/8″ slices
- handful of fresh arugula
- handful of toasted pecans
- 1/2 stick butter, at room temperature
- Using a mandolin on the larger setting, slice your pears and with a sharp knife, slice out the core and seeds.
- Butter the four slices of bread making sure you cover every square inch of bread with butter to insure perfect toastiness. Layer a bread slice with the arugula and pecans, several pear slices, and the brie. Then place the second bread slice on top.
- Heat a cast iron skillet to medium and place the sandwich in the pan. Let the sandwich get a nice sear on it, then cover the pan with a lid to allow the cheese to melt better. When the sandwich is golden on the first side. Flip it over until it browns on the other side.
Makes 2, darn good sandwiches
I just couldn’t get enough of these scrumptious pears, so I sliced some up on the thinner setting of the mandolin and made some pear chips to serve along with our sandwiches. However, to really savor the loveliness of this fruit, one should just eat it in it’s natural state!