Did you know April is Grilled Cheese month? Before the month is over, I wanted to bring you a "fancy" grilled cheese sandwich.
Grilled cheese is one of those foods that always takes me back to my childhood. I can remember going out to play in the snow, in thermal underwear over my snowpants, two pairs of socks inside my snow boots, and still coming back inside after a while with frozen hands and feet. My parents would make us grilled cheese and soup (chicken noodle for me; tomato for my brother).
Grilled cheese was always made with American cheese. As we got older, my dad would urge us to try different versions of the sandwich: grilled cheese with Muenster, grilled cheese with a slice of ham or tomato. I'd turn them down, preferring my good old American grilled cheese sandwich.
This brie-and-pear grilled cheese is actually the first time I've ever strayed from my beloved American grilled cheese. The sandwich is inspired by an appetizer I had at a restaurant in Allentown, PA, which is sadly no longer on the menu. It was a brie and pear quesadilla, and it was absolutely delicious. So when brainstorming ideas for a "fancy" grilled cheese, I decided to incorporate those flavors.
This sandwich would be perfect for lunch, or serve with a soup or salad for a quick and easy dinner.
Brie and Pear Grilled Cheese
Inspired by a dish at Allentown Brew Works
- 4 slices sourdough bread
- 1 tablespoon salted butter, softened
- 4 oz brie, sliced thin
- 1 pear, sliced very thin
- Preheat a skillet or griddle pan over medium to medium-high heat.
- Spread butter on one side of each slice of bread.
- Place two slices of bread (or one, if skillet is small) in the skillet butter-side down, then layer a slice of Brie, a layer of pear slices, then another layer of Brie on each piece of bread. Top with second piece of bread, butter-side up.
- Cook until the bottom slice of bread is golden down. Carefully flip each sandwich and continue cooking until the second side is golden brown and the Brie is melted.
- Remove from the skillet and serve hot.
Yield: two sandwiches