What's better than a plain grilled cheese sandwich? A grilled cheese sandwich with three kinds of cheese and caramelized pears and onions! This amazing recipe is another one from the book I'm currently obsessed with, Grilled Cheese Please! The thing that makes this sandwich so special is the butter: it's mixed with blue cheese before being slathered on the outside of the bread.
I've made it twice; once in a panini and another time on the stove, and I found that it works better in a sauté pan. When it cooked in the panini, everything oozed out the sides. Whatever way you cook it, this sandwich is absolutely delicious and I highly recommend you try it — it's perfect for meatless Mondays! Check out the recipe after the break.
3 tablespoons butter Makes 4 sandwiches.
1/2 large yellow onion, halved lengthwise and thinly sliced (about 1 1/2 cups)
1 medium firm pear (such as Bosc), peeled, cored, and cut into 1/4-inch cubes (about 3/4 cup)
1 tablespoon finely chopped fresh thyme
1/3 teaspoon salt
Freshly ground black pepper
3 ounces creamy blue cheese (such as Maytag, Point Reyes Original Blue, or gorgonzola), at room temperature
8 sandwich-size slices sourdough bread
6 ounces brie cheese, sliced 1/4-inch thick
8 ounces mozzarella cheese, coarsely grated
3 tablespoons butter
Makes 4 sandwiches.