This grilled brie and pear sandwich is dedicated to National
Grilled Cheese Sandwich Day, which happens every April 12, thanks mostly to
bored food bloggers, and cheese industry marketing cartels…I’m looking at you,
Wisconsin.
No matter its origins, this cheesy, savory/sweet, flavor bomb is
probably my favorite non-traditional grilled cheese sandwich.
If you’re going to do this, don’t get scared and omit
the pepper and thyme. This is required to tip the sweet/savory scale toward the
later. Just add a tiny bit your first time, and work up from there. By
the way, this grilled cheese was inspired by a cold pear and brie sandwich I
had at a café many years ago, and I’ve been doing it hot ever since.
Butter is kind of a key here. It looks like a lot, but you
want a seriously crispy crust to fully enjoy the soft, warm cheese and sweet
pear. So, if you’re celebrating National Grilled Cheese Sandwich Day, like any
normal person who spends any time on Twitter is, then I hope you consider
giving this buttery beauty a try. Enjoy!
28 comments:
Looks like a beautiful harmony of flavors and textures! Is that Tartine Bakery bread? Lucky San Franciscans. :)
I love these. I've been meaning to ask, can I use a few of your recipes in my restaurant? My customers would love them!
I am going to try this on the 12th! Looks delicious!
Chef, would this work as breakfast tomorrow?
Oh no! You forgot to add a pinch of cayenne! Don't worry, I won't tell anyone. Unless of course you approve this comment. Then everyone will know!
What would happen if we applied your "inside-out grilled cheese" method to the outer part of this sandwich? Would that work with brie?
Think I'm going to try regardless.
Hi! Can I use dry thyme instead of fresh? I don't live anywhere near a market, just have some dry thyme..
Slow roasted pork belly. Make it happen....Pretty please with a cherry on top.
That's a grilled pear sandwich with cheese, not a grilled cheese. But it still looks awesome and I will still make it!
That's a grilled pear sandwich with cheese, not a grilled cheese. But it still looks great and I'm still gonna make it!
Bwahahahahahaha, "shouldn't National Grilled Cheese Sandwich day be on the 20th?" Yes it should Chef John, yes it should! ZING!
My mouth watered with the crunch sound! I will be making this on the 12th with proper music and fancy plate. I may even make a cheese head cloth napkin for fun.
Mmm I want to try this with blue cheese!
Mm I want to try this with blue cheese!
You're on a streak Chef John, cheers for some amazing Spring videos!
So, you get a lot of requests for sandwiches, do you ever get requests for Fish Tacos?... Bro :)
hi chef john, could you maybe make more vegetarian dishes that are not sandwiches or sides?
Thanks all! The bread wasn't Boudin, but a from a small bakery called Metropolis.
Major yum! I must make this tomorrow - thanks
Hello Mentor,
I would really appreciate if you make a list of tools you are using to educate home amateur cooks.
Something like 1. have to have it 2. nice to have it.
I noticed you are using quality AllC and Cr. pots and pans but that being pricy it would be good to know what is essential.
Thank you
HA! Got "it" about the 20th. (Why does that make me so stinkin' happy?)
I feel dumb. Why the 20th?!
Google "420"
Chef John, Thank you for your inspiration! I saw this video early this morning and had to make it; so, after running some errands this morning, I stopped at my favorite Italian market (Caputo's) and picked up the ingredients. I didn't see sour dough bread, but found a great big crusty round Italian loaf and made this for lunch. THIS IS HEAVENLY! the best grilled cheese I've ever had.
Exquisite!
I think I'd forgo the salt in favour of some cured or dry ham, like coppa... Great, now I have to try this! ^^
Hello Chef John,
I would like to make this delicious sounding sandwitch for a crowd. Could I assemble ahead and heat up in the oven just prior to service? Could you please recommend a good working method? Thank you in advance :).
I had this in a restaurant - the most delicious sandwich of my life! They used marble rye, and added a layer of fig jam. Otherwise, everything was the same, and it was to die for!! I love this site, Chef John!
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