A Greater Grilled Cheese

You’d be wise to believe me when I say, Allie makes a mean sammie.

It’s a new lunar new year, and what better time to begin a new subseries in our feature on 2012 food trends for the home cook?!  Happy Year of the Dragon, food nerds!

I’m so very excited to bring you the first of the subseries, “Greater Grilled Cheese!”  This is going to be an amaze-balls category, a super-yummy way to showcase all of our fave flavors.  There’s so much you can do with a grilled cheese, but why not let’s start with something so super-seasonal and soul-satisfying:

Grilled Brie, Pear, Sage, and Bacon Sandwiches

For each sandwich, you will need:

1 slice bacon
2 slices bread of your choice
2 squirts dijon mustard
2 ounces brie
8 or so fresh sage leaves
1/2 ripe pear
1 tablespoon butter (maybe)

Start by cutting your bacon in half and placing it in a cold saute pan over a medium heat.  While that’s releasing it’s goodness and getting you good and hungry with its smokey-savory aroma, spread a thin layer of dijon on the bread.

Place thin slices of brie on one slice of bread and top with sage leaves.

Slice the pear thinly…

…and layer the pear slices over the sage.

By now your bacon should be getting nice and crispy-brown.

Take it out and drain it on some paper towels.  Now get your top piece of bread, and place it in the hot bacon drippings, mustard side up.  Give it a little dippety-doo so it absorbs some of that flavah.  Take it back out and set it aside for now.

Top the pears with the bacon…

…and just a little bit more brie, just so that top piece of bread has something to stick to.

Look in your pan.  Is there enough fat in there?  If it’s looking sad and dry you can pop in a pat of butter to help make it feel better…

Now place your loaded-up sandwich bottom in the lovely fat and top it with… well, the top.

Turn the heat down to a low flame.  We want everything to get all melty, without the bread burning.  Pop a lid on top.  Flip it over when it’s crisp and golden on the bottom.

When both sides are crisp and toasty, and you see all that creamy brie starting to dribble out the sides, you can take it out and slice it…

Take a moment to admire your creation.

Ooey-gooey good.

Click here for a printable 4×6 recipe card:
Grilled Brie, Pear, Sage and Bacon Sandwich Recipe Card

and click here for an awesome accompaniment: Parsnip Soup with Hazelnut Brown Butter

We’re just getting started, kids; stay tuned for lots more creative and super-yummy variations on this trend…

The Intro to the Series: 2012 Food Trends for the Home Cook
Part 2 of the SubSeries:  Enchiladas Mole Grilled Cheese

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