It is time to harvest the pears from two trees in our yard. That can only mean one thing. It is time for pear tarts, pear Danish, pear butter, pear salad, and grilled cheese sandwiches with pears.
This recipe calls for multigrain bread, Brie, maple bacon, arugula, and fresh sliced pears. Caramelized pears work well too, but today I took the easy way out.
I did not used traditional Brie in this sandwich, instead I chose a firmer, milder version labeled "Breakfast Brie." I wasn't sure how well it would melt, but it did not disappoint.
The maple bacon was delicious and saved me the step of making candied bacon as I usually do for this sandwich. Again, it saved time and added a wonderful flavor. If you choose to use maple bacon, be aware that it burns easily due to the maple syrup.
This rustic seeded, multi-grain bread held up well to the juicy pears and soft cheese in this grilled cheese with pear.
I am not a huge fan of arugula, but it's bitterness worked well to balance out the sweet things going on in this sandwich. Whether you get your pears from your own trees or the market, make this sandwich. Since you have pears make my Rustic Pear Tart too. Autumn is not the same without it!
- 2 slices multi-grain bread
- 2 teaspoons butter
- 2 ounces Brie
- 1 each fresh pear
- 3 slices maple bacon
- ¼ cup baby arugula
- Cook maple bacon in skillet over low heat until crisp. Remove from pan and drain on paper towels. Butter one side of each slice of bread. Cut pear into ¼ inch slices. Slice Brie. Heat a large skillet over medium heat add one slice of bread, butter-side-down into the pan. Top with sliced Brie, sliced pears, and bacon. Place the second slice of bread on top, butter-side-up. Heat until the cheese melts, then flip the sandwich over and cook on the second side until the bread is golden brown. Serve piping hot.