Pepper Jack and Pesto or Pear and Brie Grilled Cheese Sandwich
Two incredibly delicious gourmet grilled cheese sandwiches
Servings 1 serving
Ingredients
Grilled Brie and Pear Sandwich with Cranberries
- 2 slices hearty bread of your choice I use whole grain muesli or multigrain sourdough
- Brie cheese
- 2-3 thin slices of ripe pear
- Dried cranberries
- Herbs de Provence
- 1-2 tablespoons butter
- Chopped roasted walnuts (optional, if the bread I am using has nuts in it, I leave out the extra walnuts)
Pesto and Pepper Jack Grilled Cheese
- 2 slices sourdough bread (see link above for gf option)
- 2 slices pepper jack cheese
- 2 tablespoons pesto (store bought or homemade) see link above for homemade recipe
- 1-2 tablespoons butter
Instructions
For Brie and Pear Sandwich
- 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!
For Pesto Pepper Jack Sandwich
- 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.
Helpful Hint:
- 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.