I didn’t have to be anywhere until late today. Which meant time to prepare a decent lunch.
Who doesn’t love grilled cheese? Or even better, grilled cheese with a twist? My roommates in the past and I had always said we should open a restaurant that serves only grilled cheese there are so many delicious things you can do with it!
For today’s version, I used Bosc pear (going along with my fall theme), emmenthaler cheese, and a hearty rustic wheat bread. Delicious, yes, as grilled cheese tends to be. Honestly it was a bit sweet for my taste, though… in the future I might try using a much sharper cheese, as emmenthaler is pretty mild (though great with fruit).
The final product
Oh, fun fact! Did you know that September is fruits and veggies month? Not that every month shouldn’t be fruits and veggies month… But what a great way to celebrate, by adding an extra fruit or vegetable to a dish you already love! Here’s my fruity grilled cheese recipe, to get you started.
You will need:
2 slices of hearty wheat bread (I used slices of a rustic wheat loaf from Whole Foods)
Half of a bosc or bartlett pear (Feel free to eat the other half while you’re waiting)
A few slices of a sharp, white cheese
A little bit of OK-for-you buttery spread, such as Smart Balance
1. Spread a thin layer of buttery spread on the outside of each piece of bread
2. Thinly slice the pear. The slices should be thin enough that they don’t keep the sandwich from falling apart
3. Layer the cheese and pear onto one slice of bread. Think of the cheese as “glue,” since it’s what keeps the sandwich together. So, make sure there’s a little cheese both under and on top of the pear.
4. Heat a skillet or grill to medium. Place your sandwich in the skillet and heat until cheese is melted and bubbly, and the bread is nice and golden brown.