The sweet and juicy pears play off the salty, rich cheese, while the walnuts add texture and their nutty rich flavor in this upscale grilled cheese.
Grilled Pear and Blue Cheese Sandwich With Radicchio Slaw
¼ cup extra-virgin olive oil
1 tablespoon fresh lemon juice
½ teaspoon finely grated lemon zest
½ teaspoon coarse salt, divided use
½ head radicchio, cored, sliced in thin ribbons
1 small bulb fennel, cored, julienned
Honey, to taste
¼ cup walnut pieces, toasted
2 ounces blue cheese, at room temperature
4 slices rustic bread
1 medium Asian pear, cored, thinly sliced
1 to 2 tablespoons jarred pepper jelly OR fig preserves
Whisk 2 tablespoons olive oil, lemon juice and zest, and ¼ teaspoon salt together in a small bowl. Spoon half the vinaigrette over the radicchio and fennel in a bowl; toss. Sprinkle with remaining ¼ teaspoon salt. Toss again; add more dressing, if needed. If mixture tastes too bitter, add drizzle of honey. Top with the walnut pieces.
Spread the blue cheese over one side of 2 slices of bread, gently mushing into the bread so cheese doesn't fall off while cooking. Layer the pear slices on top. Spread pepper jelly over one side of the other 2 slices of bread. Sandwich the pepper jelly slices over the pear and cheese slices. Spread the tops and bottoms of the sandwiches with a little olive oil.
Heat 1 tablespoon olive oil in a skillet or griddle over medium-high heat. When hot, add the sandwiches; cook, turning once, until golden brown and the cheese melts. Serve with the slaw alongside.
Note: Toast the nuts in a dry skillet over medium heat until fragrant, about 5 minutes.
Makes 2 servings.
Food on 04/01/2015