Grilled Pear Blue Cheese Sandwich

 

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1/2 ounce (14g) blue cheese, sliced; 1/2 Anjou pear, cored and sliced; 1/2 cup (15g) baby arugula leaves; Directions. Spread Dijon on 1 slice of bread. Add cheese, pear and arugula. Top with remaining slice of bread. Place sandwich in a hot panini press and grill until cheese melts and begins to bubble.

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. Spread Dijon on 1 slice of bread. Add cheese, pear and arugula.

Top with remaining slice of bread. Place sandwich in a hot panini press and grill until cheese melts and begins to bubble and bread is crisp, about 3 minutes. (NOTE: Alternatively, toast sandwich. On two bread slices, layer the roast beef and the pear slices. In a small bowl, mash the blue cheese and the mayonnaise with a fork. Spread the blue cheese mixture onto the remaining 2 bread slices, and place, blue cheese side down, onto the roast beef and pear slices.

Spread the outside of each sandwich. Top with the cheese; top with the greens, then the buttered slice of bread. Heat remaining 2 tablespoons of the butter in a skillet over medium heat, or prepare a panini pan. Add sandwiches to pan; heat, turning once, pressing with a spatula to flatten, until cheese melts and bread browns, about 3 minutes per side.

In a small bowl, mash the blue cheese and the mayonnaise with a fork. Spread the blue cheese mixture onto the remaining two bread slices, and place, blue cheese side down, onto the roast beef and. GRILLED PEAR AND BLUE CHEESE SANDWICH ON CINNAMON-RAISIN BREAD The most common mistake in making a grilled cheese is turning the burners up too high. Just as with barbecue, low and slow is key.

The. Layer the roast beef and pear on two bread slices. Mash the blue cheese and the mayo with a fork and spread on the remaining two bread slices.

Place those slices cheese side down on top of the slices with the roast beef and pear. Butter the outside of both sides of the sandwich. 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. greens, pears, sugar, pomegranate juice, walnut pieces, crumbled blue cheese and 6 more Pear and Cranberry Muffins Sobre Dulce y Salado yeast, quark cheese, powdered sugar, pears, eggs, sugar, butter and 2 more.

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Place the sandwiches, in batches if necessary, in the hot skillet, and cook until the cheese is melted and the bread is golden brown and crispy, about 2 minutes per side.

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Flip the bread slices, spread the grilled side with the butter-cheese mixture, cover the grill, and grill until the bottom is browned and the cheese is melted and bubbly, 2 to 3 minutes.

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Assemble 4 sandwiches by layering roast beef, spinach, and onion between prepared bread (with blue cheese mixture inside sandwich).

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Cook the sandwiches in a few tablespoons of melted butter—you can use a press or an ordinary skillet with a bit of weight on top of the sandwich—turning once, until the cheese has melted and the bread is golden brown on both sides, about eight minutes total.

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Assemble 4 sandwiches by layering ingredients as follows between prepared slices (with mayonnaise mixture inside sandwiches): half of Swiss, turkey, bacon, arugula, and remaining Swiss.

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Cut the grilled baguette slices into ½-inch cubes and add to Romaine, along with the Parmigiano-Reggiano cheese.

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Spread 1 teaspoon of margarine on one side of each bread slice, flip the bread slices over, and spread 2 tablespoons of the smoked cheddar sauce on the other side of each.

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These sandwiches are served with a sweet dip, and strawberry jam stirred with Dijon mustard was the perfect blend.

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Check to see that the bread is browning, then carefully flip over and toast on the other side for another 5–7 minutes, pressing the tops of the sandwiches gently with a spatula as the cheese melts.

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Alexia Lewis RD

Registered Dietitian Nutritionist and Certified Heath Coach who believes life is better with science, humor, and beautiful, delicious, healthy food.

[email protected]

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3 comments

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  • you could also smear butter onto bread to ensure the forming of a nice crust and not wasting butter by just rubbing the pan besides the bread:D

  • The aromas of the cheese are wayyyyyyyyy more present if you let the cheese at room temperature an hour before starting. But great ingredients! Looks delicious.

  • Delicious! My fav is brie on one side, crispy prosciutto, Granny Smith apple in the middle and a more firm melty cheese like Muenster. Salty, sweet, crunchy and creamy…heaven!