Name: Open-Faced Grilled Cheese & Pear Sandwich
Prep time: 5 min
Cook time: 5 min
Total time: 10 min
Yield: 1
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)

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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.

5 from 1 vote

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

Set the oven to broil. Prepare a baking sheet with cookie spray.
Spread fruit preserves over the slice of bread.
Layer the pear slices over the preserves.
Top the bread with cheese.
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.

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.