Grilled Cheese and Pear Sandwich

  • serves 2
Christine Cushing
Christine Cushing

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

9 Ratings
Directions for: Grilled Cheese and Pear Sandwich


1 Bosc pear, peeled and sliced lengthwise

1 rosemary sprig, cut in half

4 slices country loaf or multi-grain bread, about 3/4-inch thick

3 oz Saint Agur blue cheese, room temperature (85 grams)

3 Tbsp butter (45 ml)

¼ cup Port (60 ml)


1. Soften the cheese a little with a sandwich spreader or knife so that the cheese will spread easily on the bread.

2. 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).

3. 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.

4. 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.

5. 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.

See more: Lunch, Snack, Dinner, Cheese, Vegetarian, Fruit, Rice/Grain

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