Grilled Pear & Brie On White Recipe

Sandwich

1. 1

   Prepare pear

   Wash the pear, core it if desired, and thinly slice it into 3–4 mm (about 1/8 inch) slices. Aim for even slices so they warm and soften uniformly when grilled. Set aside on a small plate.

2. 2

   Prepare bread and spread

   Lay out the 4 slices of white bread. Evenly spread 1 tablespoon of mayonnaise over one side of two slices (these will be the inside faces). On the remaining two slices, lightly butter one side with the unsalted butter — these buttered sides will contact the skillet for grilling.

3. 3

   Assemble open-faced

   On each mayonnaise-coated slice place approximately 60 g (a generous quarter-inch layer) of sliced brie, covering most of the slice but leaving a small border. Arrange pear slices in a single layer on top of the brie. If using, drizzle 1/2 teaspoon honey across each sandwich and sprinkle a pinch (about 1/2 tsp) of fresh thyme leaves, then season lightly with about 1/4 teaspoon black pepper per sandwich.

4. 4

   Make sandwiches

   Top each assembled slice with the remaining bread slice so that the buttered sides face outward. Press gently to compact the fillings slightly.

5. 5

   Grill sandwiches

   Heat a nonstick or cast-iron skillet over medium-low to medium heat. When hot, place the sandwiches in the skillet, buttered side down. Cook for 3–4 minutes until the bottom is golden brown and crisp. Reduce heat to low, carefully flip each sandwich, and continue cooking 2–4 minutes more until the other side is golden and the brie is soft and beginning to melt. If the bread browns too quickly before the cheese melts, cover the skillet with a lid for 1–2 minutes to trap heat and help the cheese soften without burning the bread.

6. 6

   Rest and finish

   Remove sandwiches from the skillet and let rest on a cutting board for 1 minute to allow the cheese to settle. If desired, drizzle the remaining 1/2 teaspoon honey over the cut surfaces and sprinkle remaining thyme.

7. 7

   Slice and serve

   Using a sharp knife, cut each sandwich in half diagonally. Serve immediately while warm, with extra mayonnaise or honey on the side if preferred.