A couple of months ago I had the satisfaction of accompanying Amy of Cooking with Amy and Brett of In Praise of Sardines for a light bite to eat at the Arlequin deli in Hayes Valley, San Francisco. Amy highly recommended the grilled cheese sandwich with bacon and pear, and it was, real to Amy's tip, incredible. The sweet pear worked magnificently with the bacon and sharp cheddar. A fantastic combination.
Bartlett pears are just now finally making a show at the markets and I made these sandwiches for the family this week. We likewise tried them with ham, in place of the bacon. The bacon won. There is a dispute here as to whether gruyere would succeed in place of the cheddar. "No, no, no, it would overwhelm the pear." We have not tried that combination yet, however if you do, please let us understand how it goes.
Grilled Cheese Sandwich Mix Bacon and Pear Recipe
Ingredients- French or Italian loaf bread, sliced
- Bacon, prepared
- Bartlett pear
- Sharp white cheddar cheese (high quality).
- Butter, softened and spreadable.
Method
- Heat a cast iron frying pan to medium high heat. Layer your sandwich - bread slice, cheese, pear slices, bacon, bread piece. Spread butter over the top of the sandwich. Place the sandwich top side down (butter side down) on the hot pan. Butter the exposed side of the sandwich. Let cook for a minute and after that use a metal spatula to turn the sandwich over to its opposite.
- While you are toasting the sandwich on the staying side, press down on the sandwich with a spatula. Alternatively, you can imitate a panini press (albeit without the ridges) by warming a smaller cast iron pan on a different burner. Utilize the weight of this pan to weigh down on the sandwich from above.
The sandwich is done when the sides are toasted and the cheese is melted. Halve and serve.
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