Brie & Glazed Pear Grilled Cheese

 My newest addiction!  Not the healthiest of dishes, but rather than just layer cheese on bread, I added LOTS of veggies.  (My spinach & tomato one was also a huge success!)

4 slices organic whole wheat bread or 4 slices of whole wheat French bread

1/4 lb. brie

1/2 cup onion, sliced

1 Bosc or Bartlett pear ( you can use any you like although green skin tastes the best for this), sliced

1 cup fresh arugula

1 tbsp white wine

1tbsp lemon juice

1 tbsp olive oil

3 tbsp butter

Salt & pepper to taste

  • In a frying pan over medium heat, cook onions with salt and pepper until they are slightly brown and stringy, about 6 minutes
  • Meanwhile,  mix together the pear, white wine and lemon juice so that the liquid is completely absorbed by the pears
  • Add pears to onions and cook for an additional 4 minutes, stirring occasionally.  Remove from heat
  • On 2 slices of bread, spread 1/8 lb of brie onto one side (the cheese should be about 1/2 inch thick on top of the bread)
  • Layer 1/2 cup arugula on each cheese-spread side of bread
  • Evenly distribute half the pear/onion mix onto the opposite side of bread, and then put the arugula/cheese side on top
  • On one side of each of the sandwiches, spread 1 tbsp
  • Add the remaining 1 tbsp of butter into a frying pan and let it melt over medium heat
  • Put the unbuttered sides of the grilled cheeses into the pan and cook for about 3 minutes or til golden brown.  Turn over and grill the buttered side for 1 to 2 minutes

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About the Author

Lisa is the founder of The Vegan Pact and a vegan personal chef.

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