Pear and Brie Grilled Cheese
Unbelievably delicious. Taken from Harry & David recipe card in gift box of Royal Riviera Pears.
Unbelievably delicious. Taken from Harry & David recipe card in gift box of Royal Riviera Pears.
- Carbohydrate 39.2248887040019 g
- Cholesterol 42.52428465 mg
- Fat 13.7438514141969 g
- Fiber 2.8301153914745 g
- Protein 12.9973663725673 g
- Saturated Fat 7.81030180371885 g
- Serving Size 1 1 Serving (153g)
- Sodium 622.180115833115 mg
- Sugar 36.3947733125274 g
- Trans Fat 0.936275205649192 g
- Calories 331 calories
Step-by-step
- Heat a skillet over medium-low heat.
- Spray one side of each sandwich with oil.
- On the opposite side of each slice spread 1/2 tablespoon Apple Butter.
- Top 4 of the slices with Pear and Brie, then top with the remaining slices of bread.
- Spray the remaining side with oil.
- Place the sandwiches, one at a time, in the hot skillet and cook until the bread is golden and the cheese starts to melt, about 2 minutes on each side.
- Alternatively, use a panini press.
- Serve hot.
A list of ingredients never explains the thermal vulnerability of soft-ripened cheese paired with high-water-content fruit. Brie melts at roughly 130 degrees Fahrenheit, while firm pears release moisture rapidly when heated. Combining them in a skillet creates a structural hazard where the bread chars before the center warms.
Medium-low heat is non-negotiable for this sandwich. If the burner exceeds 350 degrees surface temperature, the exterior browns in under sixty seconds while the interior remains cold. Control this variable by using a cast-iron skillet, which distributes heat evenly across the 8-inch cooking surface. A panini press applies top-down and bottom-up pressure simultaneously, reducing cooking time by half and forcing the melting cheese to bind the bread and fruit slices together.
Oil spray provides a more uniform fat coating than solid butter, ensuring the bread achieves a golden-brown crust without dry patches. Removing the brie rind prevents rubbery textures from forming as the interior softens.
Scaling this recipe requires attention to pan capacity. Standard 12-inch skillets accommodate two sandwiches safely; overcrowding lowers pan temperature and creates steam, ruining the crust texture. When cooking for groups exceeding four servings, preheat a second skillet or use a countertop electric griddle set to 325 degrees.
