Bonnies Grilled Cheese And Pear Sandwich Recipes

GRILLED CHEESE AND PEAR SANDWICH

Steps:

• Brush one side of each slice of bread with butter or olive oil.
• Form sandwiches with buttered-side out. Spread a thin layer of Dijon mustard on one side onto each sandwich, then add a few slices of pear and pile on some fresh arugula.
• Top with a thin slice of blue cheese and close the sandwiches.
• Heat a large nonstick skillet over low heat. Spray lightly with cooking spray. Grill the sandwiches, on low heat until the bread is golden brown, crispy, and the cheese is melted, about 2 to 3 minutes per side.
• Remove and cut sandwiches in half or diagonally and serve immediately.
• Serves 2

GRILLED CHEESE AND PEAR SANDWICHES

Steps:

• Preheat large skillet or electric griddle for medium heat.
• Top 4 of the bread slices evenly with cheese and pear slices. Cover with remaining bread slices. Spread Parkay on outsides of sandwiches.
• Cook sandwiches in skillet or on griddle 3 minutes on each side or until golden brown and cheese is melted.

GRILLED BRIE AND PEAR SANDWICH

Steps:

• Generously butter one side of each slice of bread.
• Heat a skillet over medium heat.
• Place bread slices butter-side down into hot skillet. Arrange Brie cheese slices on top of each piece of bread. Sprinkle thyme and cracked black pepper over the top.
• Spread pear slices in a single layer over the Brie cheese on one slice of bread and top with a pinch of salt.
• Flip the slice of bread without pears onto the slice of bread with the pear slices. Continue cooking sandwich until cheese and pear are heated through and cheese is melted, 2 to 3 minutes per side. Transfer to a plate and cut into halves.

GRILLED CHEESE AND PEAR SANDWICH

Steps:

• Soften the cheese a little with a sandwich spreader or knife so that the cheese will spread easily on the bread.
• Spread a thin layer of cheese on one side of each slice of bread. Place several slices of pear on 2 pieces of the bread (on top of the cheese). Finish with another piece of bread on top (cheese on the inside of the sandwich).
• Add butter to a large non-stick sauté pan on medium-low heat. Bruise the sprig of rosemary with the back of a knife. Add to the pan. Cook the rosemary for 1 to 2 minutes to infuse the butter. Carefully remove the rosemary and discard.
• Add the sandwiches to the same pan. Press lightly with a spatula. Cook sandwiches until bread is golden on the outside and cheese starts melting, about 2 to 3 minutes per side. Remove from heat. Keep warm.
• In the same pan over medium high, add the port. Reduce by half, about 4 to 5 minutes. Cut each sandwich in half. Drizzle evenly with the port reduction. Serve.