Bacon, Pear & Brie Grilled Cheese
Crispy bacon, creamy melted Brie and juicy pear make this grilled cheese a delicious mix of savory and sweet. Sautéed red onions add another layer of flavor, while hearty bread gets buttery and golden in the skillet. It’s an easy upgrade to classic grilled cheese that’s perfect for lunch or a casual dinner. This recipe makes 2 sandwiches.
prep time
10 minutes
cook time
15 minutes
Ingredients
4 slices hearty multigrain or sourdough bread
4 slices bacon
1/2 small red onion, thinly sliced
1 teaspoon olive oil
4 ounces Brie cheese, sliced
1 small ripe but firm pear, thinly sliced
1 teaspoon Dijon mustard, optional
2 tablespoons softened butter
Freshly ground black pepper, to taste
4 slices bacon
1/2 small red onion, thinly sliced
1 teaspoon olive oil
4 ounces Brie cheese, sliced
1 small ripe but firm pear, thinly sliced
1 teaspoon Dijon mustard, optional
2 tablespoons softened butter
Freshly ground black pepper, to taste
Directions
Cook bacon in a skillet over medium heat until crisp. Transfer to a paper towel-lined plate and break each slice in half.
Carefully remove all but about 1 teaspoon of the bacon drippings from the skillet. Add the red onion and cook over medium-low heat for 4–5 minutes, until softened and lightly golden. Remove from the skillet.
Spread Dijon mustard, if using, over the inside of two bread slices. Layer each with half of the Brie, pear slices, sautéed onions and bacon. Add the remaining Brie and a little freshly ground black pepper. Top with the remaining bread. Spread the outside of each sandwich with softened butter.
Heat a skillet over medium-low heat. Add the sandwiches and cook for 3–4 minutes per side, pressing gently with a spatula, until the bread is crisp and deeply golden and the Brie is melted and gooey.
Let the sandwiches rest for a minute before slicing and serve warm.
Cook's tip: Keep the heat at medium-low when grilling. Brie melts quickly, and the lower heat gives the bread time to become beautifully crisp and golden without burning.
Carefully remove all but about 1 teaspoon of the bacon drippings from the skillet. Add the red onion and cook over medium-low heat for 4–5 minutes, until softened and lightly golden. Remove from the skillet.
Spread Dijon mustard, if using, over the inside of two bread slices. Layer each with half of the Brie, pear slices, sautéed onions and bacon. Add the remaining Brie and a little freshly ground black pepper. Top with the remaining bread. Spread the outside of each sandwich with softened butter.
Heat a skillet over medium-low heat. Add the sandwiches and cook for 3–4 minutes per side, pressing gently with a spatula, until the bread is crisp and deeply golden and the Brie is melted and gooey.
Let the sandwiches rest for a minute before slicing and serve warm.
Cook's tip: Keep the heat at medium-low when grilling. Brie melts quickly, and the lower heat gives the bread time to become beautifully crisp and golden without burning.
