Locket's Savoury

"This recipe is based on a savoury dish served at a famous old London restaurant/gentleman's club. It is essentially an upscale open faced cheese sandwich. Serve this as a cheese coarse at the end a dinner party (it's a good excuse to open another bottle of wine). This would also make a lovely brunch dish or quick but elegant late supper for after the theatre."
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Ready In:
4 open faced sandwiches


  • 1 pear, firm but ripe (Comice or Anjou pears are good choices)
  • 4 slices whole grain bread
  • 1 cup watercress leaf, coarse stems discarded (about 1/2 bunch)
  • 14 lb Stilton cheese, chilled then sliced


  • Preheat broiler.
  • Halve the pear lengthwise and core it, then thinly slice crosswise.
  • Toast the bread slices on a small baking sheet under the broiler about 3 inches from the heat, turning once, until golden on both sides.
  • Divide the watercress sprigs among the toasts and cover with overlapping pear slices. Arrange the stilton slices over the pear.
  • Broil the sandwiches until the cheese is melted, about 1 minute.

Questions & Replies

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  1. Very nice as a starter (but a bit too big for dessert). Couldn't get watercress here (out of season), so I used Aragula instead, which worked very well too.
  2. Wonderful recipe. Pears and stilton go so well together. I make a similar one but am happy to have this one to add to my recipe file. The watercress is a nice touch. Thanks for submitting.
  3. sounds lovely and very posh...will make this autumn
  4. What a lovely combination! Very tasty, and loved the whole wheat toast. Yes, very elegant! Thanks for teh recipe!


I am a classically trained chef and a grad of NECI in Vermont. I ran my own catering company for years and then decided to switch gears and go to law school. I now practice law and cook just for fun. I enjoy cooking for friends and DH and I entertain regularly. I also cook for my three golden retrievers and have found several wonderful biscuit recipes here at Zaar. I collect cookbooks and food literature. My all time favourite food writer is MFK Fisher. If you have not read it, I commend her short story "Borderland " to you. It is one of the most evocative pieces of food writing ever. My current favourite cookbook is "Urban Italian - Simple Recipes and True Stories from a Life in Food" by Andrew Carmelini. For years I managed to hang on to all of my back issues of Gourmet some of which date back to the 1980's. Sadly, I recently lost that particular battle and to promote marital harmony, I am recycling my old mags but am posting my favorite Gourmet recipes along with some interesting ones worthy of a test drive.
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