I think just about everyone who snagged one agreed that this was the champion of the Autumn Grilled Cheese Fest. Pears are in season through autumn and winter, and pears and Gorgonzola are a dependable and stellar combination. Someone just had to add a bunch of butter and bread to it.
In this autumn grilled cheese series, we enjoyed a mix of sweet and savory sandwiches with seasonal ingredients.
THE AUTUMN SERIES:
- Fig and manchego
- Pear and gorgonzola
- Leek and cheddar
- Cranberry and brie
- Banana bread with brie and dark chocolate
♫ Music pairing: two to make a pear. ♫
Click to listen: The Strangers – “Two to Make a Pair”
According to this article, The Strangers were one of the many funk-rock ensembles to spring out of Nigeria after the January 1970 armistice in the Civil War between the Nigerian Army and Biafran secessionists.
- Bread (sourdough, whole wheat, whatever you’re in the mood for)
- Firm pear (I used Bosc)
- Gorgonzola cheese
- That’s all!
- Slice the Gorgonzola, and thinly slice the pears. I used a mandoline.
- Once you’re done slicing, in a grill pan (or regular skillet, if you don’t care about grill marks), butter one side of each slice, and grill that. Remove once bread is well grilled.
- Lay slice #1 grilled-side down on a baking sheet, lay down your cheese slices and layer some pear slices over it.
- Lay slice #2 grilled-side down on a baking sheet, and add a layer of cheese. Later you’ll press the two together. See what I did there? Cheese on both sides makes the sandwich stick together nicely.
- Once you’ve assembled them all, put them in a 400 degree oven until cheese is melted and bread is crispy on the outside.
- Press the two halves together.
- Slice in half and enjoy.