Cash Store's Grilled Ham, Brie & Pear Sandwich

Total Time
Prep 3 mins
Cook 5 mins

I had this at The Davenport Cash store, which is north of Santa Cruz, CA. While everyone's dish was good, they all wanted bites of mine! Luckily it was easy to duplicate at home. I've used other breads, but I think a quality white sandwich bread best lets the flavor shine through. I've also baked several (at about 400 degrees, til golden browned) and then cut into quarters for appetizers at a brunch.

Ingredients Nutrition

  • 2 slices firm white bread
  • 1 tablespoon mayonnaise (about)
  • 2 -3 slices of good ham (thin slices)
  • 2 ounces brie cheese, rind removed if desired, sliced
  • 12 firm pear, thinly sliced
  • 2 tablespoons butter


  1. Preheat skillet.
  2. Butter each slice of bread. Place one slice butter side down, then spread with mayo.
  3. Layer ham, brie, then pear.
  4. Top with last slice of bread, butter side up.
  5. Brown SLOWLY, then flip to brown other side until brie is melted and ham is warm.
Most Helpful

Soooo good! I love treating myself at home, with a gourmet sandwich for lunch! I'd be proud to serve this to friends and family! I enjoyed the salty ham, tempered with the sweet, crispy pear and the oozing goodness of brie! I did use Hawaiian bread, as it is what I had on hand....WOW...10 stars in my book! Wish I'd thought of it, but so glad I found this...going in my Best of 2011! Thanks so much for sharing, DeeCooks!

alligirl August 02, 2011

Yum! The kids even liked it. I used very creamy brie, so I left out the mayo. I also used a small loaf of fresh multigrain bread instead of white. I did not have any pears, so I used apples instead. You could modify this sandwich any way that suits you fancy. They made great little appetizers.

gibscarr December 06, 2008

Had this for breakfast today- it was yummy! I was afraid it would be hard to flip over because of the pears, so I used my George Foreman grill. I loved the combination of flavors- this recipe is definitely a keeper. Thanks Dee!

SuzTheQ March 16, 2008