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Recipe Detail Page
Grilled Three-Cheese Sandwich with Pear
Winter 2014
Have all the cheeses at room temperature to make spreading and melting an easier task.
Makes 4 sandwiches
8 slices good-quality raisin bread, about ½ inch (1 cm) thick
1 tbsp (15 mL) Dijon mustard
3 oz (90 g) Saint Agur or other good-quality blue cheese
4 oz (125 g) Camembert or brie, sliced as thin as possible
4 oz (125 g) Gruyère cheese, finely grated
1 red skinned, well-ripened pear, i.e. Comice or red Anjou
Hazelnut Mayonnaise (recipe follows)
2 tbsp (30 mL) unsalted butter, softened
4 pieces frisée lettuce, washed and dried (optional)
1 Lay 4 slices of bread on work surface, spread each with Dijon mustard, then the softened blue cheese. Divide Camembert between slices. Top with grated Gruyère.
2 Core pear and slice as thinly as possible. Place 2 to 3 slices on each sandwich. Spread next 4 bread slices with Hazelnut Mayonnaise and top sandwiches. Press down gently to flatten sandwiches slightly. Butter tops of sandwiches.
3 Heat a large skillet over medium-low. Carefully place sandwiches in skillet with the buttered side down, then carefully butter the second side (work in batches if needed).
4 Cook sandwich until lightly golden on one side, about 4 minutes. Flip and cook the second side until golden, about 4 minutes. Remove from pan, carefully open sandwiches and place piece of frisée lettuce inside, if desired. Serve immediately.
Makes 4 sandwiches
HAZELNUT MAYONNAISE
This is a luxurious mayonnaise that makes any dish special. Try leftovers with steamed asparagus.
1 egg yolk
¼ tsp (1 mL) salt
½ tsp (2 mL) lemon juice
1 tsp (5 mL) Dijon mustard
⅓ cup (80 mL) hazelnut oil (place in small jug or milk pitcher)
1 Place a medium bowl on a damp dish towel to prevent slipping.
2 Whisk together egg yolk, salt, lemon juice and Dijon mustard. Begin to whisk oil into yolk mixture starting with a drop at a time. Patience is the key! Continue to add oil drop by drop until the mixture begins to thicken.
3 Continue slowly adding the rest of the oil, always whisking. Keep refrigerated once prepared.
Makes ½ cup (125 mL)
