Two incredibly delicious gourmet grilled cheese sandwiches
Spread Brie on a slice of bread and sprinkle with a pinch or two of Herbs de Provence, desired amount of cranberries and chopped walnuts, top with 2 slices of ripe pear. Top with second piece of bread. Melt 1 Tablespoon butter in pan on medium heat and place sandwich on pan and press with either a Panini press or spatula. When the bread is nice and golden, butter the top piece of bread and flip. Remove when bread is golden brown and cheese is melted and serve with my creamy carrot/tomato soup!
Generously spread pesto on each slice of bread, add cheese between slices. Heat a panini pan on high heat. When pan is hot melt 1 tablespoon butter in pan and add sandwich, Cook until bread is golden, spread butter on top piece of bread and turn sandwich over, pressing with panini press or spatula and cooking until second side is golden and cheese is melted.
If you are making quite a few sandwiches you can keep them warm by placing in a covered baking dish in an oven heated to 200 degrees.