Advertisement

Dinner tonight! Grilled blue cheese and pear sandwich

December 04, 2012|By Noelle Carter
  • Basque blue cheese on crisp raisin brioche accented with a few thin discs of pear.
Basque blue cheese on crisp raisin brioche accented with a few thin discs… (Bob Chamberlin / Los Angeles…)

For a slight twist on a classic comfort food, wedge crumbled blue cheese between slices of raisin brioche, along with thinly sliced pear. Cook until the bread is golden brown and the cheese is soft and oozing, 3 to 4 minutes on each side. If you have enough self-restraint to keep from eating the sandwich over the stove (I totally understand if you don't), plate your creation, drizzled with a little chestnut honey. Grilled cheese never looked so good.

For more quick-fix dinner ideas, check out our video recipe gallery. Food Editor Russ Parsons and Test Kitchen manager Noelle Carter show you how to fix a dozen dishes in an hour or less.

ALSO:

The magic of pate-a-choux

Go behind the scenes at the Test Kitchen

Browse hundreds of recipes from the L.A. Times Test Kitchen

You can find Noelle Carter on Facebook, Google+ and Twitter. Email Noelle at noelle.carter@latimes.com.

Grilled blue cheese and pear sandwich

Total time: About 25 minutes

Servings: Makes 2 sandwiches

Note: Raisin brioche is available from La Brea Bakery; you can substitute any good-quality raisin bread. Bleu des Basques cheese is available from Nicole's Gourmet Foods in South Pasadena, the Cheese Store of Silverlake and the Cheese Store of Beverly Hills.

4 slices raisin brioche

2 tablespoons salted butter, melted

4 ounces firm but mild blue cheese, such as bleu des Basques, crumbled

1 pear, slightly under-ripe, cored and thinly sliced

Chestnut honey for drizzling, optional

1. Heat a cast-iron pan or griddle over low heat. Brush one side of each bread slice with melted butter.

2. Spread half of the cheese evenly over the unbuttered side of two slices of the bread. Place a single layer of the pear slices over the cheese, then top with the remaining cheese. Place the remaining bread on top of each sandwich, buttered-side up.

3. With a spatula, place one of the sandwiches into the heated pan and weight it with a second heavy pan or a steak weight. (If your pan is large enough, cook both sandwiches; otherwise, cook them one at a time.) Cook until golden brown, about 3 to 4 minutes. Flip the sandwich, weight it with the pan or steak weight, and cook until golden brown, another 3 to 4 minutes.

4. Remove the sandwich to a cutting board and cut it in half or quarters. Serve immediately with a drizzle of chestnut honey, if desired, on the plate.

Each sandwich: 524 calories; 18 grams protein; 48 grams carbohydrates; 5 grams fiber; 31 grams fat; 18 grams saturated fat; 73 mg. cholesterol; 1,122 mg. sodium.

Advertisement
Los Angeles Times Articles
|
|
|