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Open-Faced Grilled Cheese and Pear Sandwich

September 21, 2014 by theeverykitchen@gmail.com 5 Comments

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sweet + savory Grilled Cheese & Pear Sandwich. You want this recipe! at www.mybottomlessboyfriend.com
Get ready for this!

As you know from my previous post, I’m not giving in to the apples or pumpkins just yet. Pears are in season and they shouldn’t get overlooked! Bartlett and anjou pears are some of my favorite fruits. They’re sweet as candy when they’re ripe and so juicy. A proper pear chow down should leave you with juice all over your face, running down your arms, and dripping off your chin.


I came up with this pear sandwich idea between making Buffalo Chicken Cornbread Muffins and Raspberry Rosewater Cupcakes when I needed something healthy. Healthy… Yeah, so, it’s possible to make this thing healthy. Mine was not. I had the best intentions — 40-calorie bread, low-fat cheese, FRUIT for goodness sake. It’s just that what I happened to have already in my kitchen was NOT those ingredients and by the time I was done substituting things, the sandwich was a deliciously gooey, drippingly juicy, sweet-as-a-kitten MONSTER.

Gonna make a BOMB grilled cheese. Sweet + savory grilled cheese & pear sandwich. Recipe at www.theeverykitchen.com

5 from 1 vote
Print

Open-Faced Grilled Cheese & Pear Sandwich

Course Main
Prep Time 5 minutes
Cook Time 5 minutes
Total Time 10 minutes
Servings 1
Author Danielle Cushing

Ingredients

  • Cooking spray
  • 1 slice whole grain bakery-fresh bread
  • 1/2 tablespoon all-fruit preserves
  • 1/2 pear thinly sliced
  • 1 slice cheese light havarti or other cheese of choice

Instructions

  1. Set the oven to broil. Prepare a baking sheet with cookie spray.
  2. Spread fruit preserves over the slice of bread.
  3. Layer the pear slices over the preserves.
  4. Top the bread with cheese.
  5. Broil about 5 minutes or until cheese is melted.

I used good crusty bread from the Harris Teeter bakery. It had sunflower seeds and other seeds and whole grains. Now I know some people love bread, but for me, bread is a vehicle to deliver other tasty yummies to the mouth. So, when I eat it, I want it to be a REALLY GOOD bread, not that 40-calorie stuff, and I’ll do one slice instead of two.

Friends give friends homemade jam | www.theeverykitchen.com
I still have truffle cheese in my kitchen, so that’s what I shaved on top and I used some peach-rosemary jam in the midde. I almost always have a jar of peach-rosemary jam, courtesy of a couple Canning Queens I know.

And that’s the story of how that healthy recipe was turned into this delicious sandwich.

My rating: 6 out of 5 stars. Seriously could eat this for breakfast, lunch, and supper.

More from my site

  • Open-Faced Apple Shallot SandwichOpen-Faced Apple Shallot Sandwich
  • Shrimp and Green Papaya Salad and Thailand Part II – Chiang RaiShrimp and Green Papaya Salad and Thailand Part II – Chiang Rai
  • What to Eat in SeptemberWhat to Eat in September
  • Citrus Avocado Quinoa Salad with Honey WalnutsCitrus Avocado Quinoa Salad with Honey Walnuts
  • Dairy-Free Creamy Mushroom SoupDairy-Free Creamy Mushroom Soup
  • Golden Beet Couscous SaladGolden Beet Couscous Salad

Filed Under: favorites, lunch, quick and easy, sandwiches, vegetarian Tagged With: bread, grilled cheese, jam, pears, truffle cheese

Previous Post: « Raspberry Rosewater Cupcakes
Next Post: Southern Style Apple Pie Biscuits »

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Comments

  1. Sandwich Maker

    November 24, 2015 at 11:40 am

    5 stars
    Mmmmm, how delicious! I think I know what I’ll be having everyday for the foreseeable future 😀 😀 Thank you so much for sharing 🙂

    Reply
    • Danielle

      November 25, 2015 at 2:41 pm

      So glad you like it!

      Reply

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About Danielle

Danielle is a registered dietitian and the story teller behind The Every Kitchen. Three things that inspire her: Her parent's kitchen table, the way food nurtures relationships and nourishes souls, damn good chocolate chip cookies. EVERY KITCHEN has a story and Danielle shares them, one kitchen at a time. Read More…

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