Grilled Pear and Blue Cheese Sandwich
"This recipe, adapted from one from Maytag Dairy Farms, is really upscale American comfort food."
- Ready In:
- 15mins
- Ingredients:
- 7
- Serves:
-
4
ingredients
- 1⁄2 cup blue cheese, crumbled
- 1⁄2 cup havarti cheese, shredded
- 8 slices sourdough bread (or other good-quality bread)
- 3 tablespoons unsalted butter, softened
- 1 teaspoon unsalted butter, softened
- 2 pears, ripe, cored, thinly sliced
- salad greens, such as arugula (optional)
directions
- Toss cheeses together in a small bowl; set aside.
- Place bread slices on a work surface.
- Spread 1 teaspoon of the butter on each of 4 bread slices; set aside.
- Arrange pear slices evenly on the unbuttered slices.
- Top with the cheese; top with the greens, then the buttered slice of bread.
- Heat remaining 2 tablespoons of the butter in a skillet over medium heat, or prepare a panini pan.
- Add sandwiches to pan; heat, turning once, pressing with a spatula to flatten, until cheese melts and bread browns, about 3 minutes per side.
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Reviews
-
I adore salads with Pears & Blue Cheese - so this sounded wonderful! I was in a rush today, so I toasted up one sandwich and brought it on a hike with me. Wonderful wonderful - what a treat after a strenuous 2 hours! And my 11 year old daughter (who saw me making it and knew it was some kind of pear sandwich) wanted to try a bite - she loved it and wanted another bite (I had brought her PB & J) and wants me to make it for her for lunch tomorrow! I'll do that & take a picture too! I won't tell her it has BLUE cheese though!!
RECIPE SUBMITTED BY
Chef Kate
Annapolis, 60
<p>I have always loved to cook. When I was little, I cooked with my Grandmother who had endless patience and extraordinary skill as a baker. And I cooked with my Mother, who had a set repertoire, but taught me many basics. Then I spent a summer with a French cousin who opened up a whole new world of cooking. And I grew up in New York City, which meant that I was surrounded by all varieties of wonderful food, from great bagels and white fish to all the wonders of Chinatown and Little Italy, from German to Spanish to Mexican to Puerto Rican to Cuban, not to mention Cuban-Chinese. And my parents loved good food, so I grew up eating things like roasted peppers, anchovies, cheeses, charcuterie, as well as burgers and the like. In my own cooking I try to use organics as much as possible; I never use canned soup or cake mix and, other than a cheese steak if I'm in Philly or pizza by the slice in New York, I don't eat fast food. So, while I think I eat and cook just about everything, I do have friends who think I'm picky--just because the only thing I've ever had from McDonald's is a diet Coke (and maybe a frie or two). I have collected literally hundreds of recipes, clipped from the Times or magazines, copied down from friends, cajoled out of restaurant chefs. Little by little, I am pulling out the ones I've made and loved and posting them here. Maybe someday, every drawer in my apartment won't crammed with recipes. (Of course, I'll always have those shelves crammed with cookbooks.) I'm still amazed and delighted by the friendliness and the incredible knowledge of the people here. 'Zaar has been a wonderful discovery for me.</p>
