The Bosc pears looked so good at the market today. I love pears but we don’t eat them often. They over ripen very fast. The flesh density of the Bosc pear is greater than other varieties making it perfect for poaching or caramelizing. I wanted to use them in an easy but tasty dish, so I decided on grilled cheese. I chose Bosc pears, KRAFT Havarti cheese, applewood smoked bacon and Sheepherder’s bread for my sandwiches. This sandwich is often made using Brie but I thought the creaminess and nutty flavor of the Havarti would be nice, but not overpower the pear. The applewood smoke bacon was perfect as well. I chose sourdough bread, but put it back and picked up a loaf of Sheepherders’ bread. Good call. I’ll fill you in on the real secret that made this such a tasty sandwich. I caramelized the pears in 2 tablespoons of butter with a tablespoon of granulated sugar to help the caramelization process. Instead of buttering the bread before grilling, I put it into the same pan I used to caramelize the pears. The bread picked up the sugary butter taste and it was wonderful. This was the perfect way to enjoy the beginning of fresh Bosc pear season.
- 2 Bosc pears, cored and sliced into 8 wedges each (leave the peel on)
- 2 TBS butter
- 1 TBS granulated sugar
- 4 slices Sheepherders' bread
- 6 ounces KRAFT Havarti cheese sliced thin
- 8 slices applewood smoke bacon
- Freshly ground pepper to taste
- Core and slice each pear into 8 wedges. Melt the butter in a large sauté pan. Add the pear slices and sprinkle with half the sugar. Cook over low heat until they begin to brown then flip them over, sprinkle the remaining sugar on and cook until the other side gets brown. Don't overcook them. You want to retain the texture. Remove the pears to a plate and set aside, reserving the melted butter in the pan. Lay the bacon in a single layer on a rack. Place a pan under the rack. Add freshly ground pepper to the bacon. Bake in a 375 degree oven until crisp. Turn once during cooking.
- Add two slices bread to the pan, layer with Havarti cheese, bacon, then the caramelized pears. Use half on each sandwich. Cook over low heat until the bread gets brown and the cheese begins to melt. Top the sandwich with the second slice of bread, flip it in the pan, soot it around to pick up any remaining butter and cook until golden brown on both sides. If the second side needs it, melt a little more butter in the pan and slide the sandwich around to absorb it.
- Place a dome over the sandwich if the cheese is not melting but be careful not to burn the bread. Serve this sandwich warm but, truth be told, mine waited to be eaten until I photographed it, and it was still delicious.
We will be having this sandwich again.
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