The end of April is quickly approaching, and I had yet to make a grilled cheese sandwich in honor of National Grilled Cheese Month. In order to rectify that situation, I opted to make a grilled cheese sandwich for last night's dinner. It was a particularly good choice, given that we're in the midst of a little cold snap, and a toasted cheese sandwich sounded like just the thing to warm me up on a cold night. This grilled cheese sandwich features sourdough bread, super-grainy Dijon mustard, roasted D'Anjou pear slices, and thinly-sliced white cheddar cheese. If your pear is ripe, go ahead and use it as-is. Since my pear was a little under-ripe, I opted to grill the slices first before constructing my sandwich.
Grilled White Cheddar and Roasted Pear Sandwich (printer-friendly version)
makes one sandwich
2 slices sourdough bread
1 teaspoon unsalted butter
2 teaspoons (or more!) whole-grain Dijon mustard
1/2 D'Anjou pear, cored and thinly sliced
white cheddar cheese, thinly sliced (cut enough slices to cover both slices of bread)
1. Heat a grill pan over medium-high heat.
2. Brush the grill pan with olive oil or spray lightly with cooking spray.
3. Roast the pear slices for about 2-3 minutes per side. Remove from the heat.
4. Butter one side of each slice of bread. Flip each slice of bread over and add about a teaspoon of mustard (or more if you're a mustard fan like me!) to each slice.
5. Add to the mustarded (technical term) sides of each bread slice a layer of thinly-sliced cheddar cheese followed by a layer of roasted pear slices. If you'd like, add another layer of each to each slice of bread.
6. Carefully sandwich the two slices of bread together.
7. Place the sandwich on the grill pan and grill for 3-4 minutes per side, or until the bread is golden brown and the cheese has begun to melt.
8. Serve immediately.
makes one sandwich
2 slices sourdough bread
1 teaspoon unsalted butter
2 teaspoons (or more!) whole-grain Dijon mustard
1/2 D'Anjou pear, cored and thinly sliced
white cheddar cheese, thinly sliced (cut enough slices to cover both slices of bread)
1. Heat a grill pan over medium-high heat.
2. Brush the grill pan with olive oil or spray lightly with cooking spray.
3. Roast the pear slices for about 2-3 minutes per side. Remove from the heat.
4. Butter one side of each slice of bread. Flip each slice of bread over and add about a teaspoon of mustard (or more if you're a mustard fan like me!) to each slice.
5. Add to the mustarded (technical term) sides of each bread slice a layer of thinly-sliced cheddar cheese followed by a layer of roasted pear slices. If you'd like, add another layer of each to each slice of bread.
6. Carefully sandwich the two slices of bread together.
7. Place the sandwich on the grill pan and grill for 3-4 minutes per side, or until the bread is golden brown and the cheese has begun to melt.
8. Serve immediately.
This sounds soo good! I love grilled sandwiches - just swapped my old panino machine out for a Breville smart grill.
ReplyDeleteAre you moving??
Yep - we're moving to Northern Wisconsin (!) in June.
ReplyDeleteThis looked sooo good. And I'm obsessed with pears right now, but I realize that there was no step for the mustard! So I ended up just dipping the sandwich in it - was that supposed to go on before the cheese?
ReplyDeleteLove it Suberg!!
Whoops! Recipe FAIL! I just updated it -- I slathered each slice of bread (unbuttered side) with a heavy dose of mustard -- but dipping sounds like a good idea, too! : )
ReplyDelete