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
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
- Heat 1 tablespoon of the butter in a large nonstick skillet over medium heat. Add the onion and cook until limp but not brown, about 5 minutes.
- Add the pear and thyme and cook just until heated through, 2 to 3 minutes. Add the salt and pepper. Set aside.
- In a small bowl, combine the blue cheese with the remaining 2 tablespoons butter and mash with a fork until well mixed.
- To assemble, spread the blue cheese butter on one side of each of the bread slices. Place 4 slices of bread, buttered side down, on your work surface. Lay the Brie slices on the bread. Follow with the onion-pear mixture and finish with the mozzarella. Top with the remaining bread slices, buttered side up.
- Heat a large nonstick skillet over medium heat for 2 minutes. Put the sandwiches into a pan, cover, and cook for 3 minutes, or until golden brown. Turn the sandwiches, pressing each one firmly with a spatula to compress the filling slightly. Cover and cook for 2 to 3 minutes, until the undersides are well browned. Turn the sandwiches once more, press firmly with the spatula again, cook for 1 minute, and remove from the pan. Let cool for 5 minutes. Cut in half and serve.
- Alternately, preheat your sandwich maker and cook according to the manufacturer's instructions.
Makes 4 sandwiches.
- Main Dishes, Sandwiches
- North American