This is like the Rolls Royce of grilled cheese. Trust me, you’ll enjoy it!
ingredients
directions
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.