A few weeks ago I had a wicked craving for some comfort food and downtime. Sundays are usually my lazy days so I plant myself firmly on the couch along with some vittles and veg out. By now you all know I love to give my every day dishes a little something extra so when I choose grilled cheeses as the snack of the day my mind went crazy with combination ideas. I swear this one is a winner…you have blue cheese for bite and fontina for it’s buttery melty goodness. The pear was genius…it goes beautifully with the blue cheese and bacon goes with just about anything. I’ll get the other combinations out soon but you have to give this a go the next time you’re craving a change from the standard white bread and Kraft single version. I dedicate this post to my sister in law who didn’t see why pears would go into a grilled cheese.
- 8 slices of Italian or French bread
- 4 oz of blue cheese
- 12 oz of fontina cheese
- 8 – 12 slices of bacon
- 1 pear
- 4 tbsp of butter
- Heat a large griddle pan over medium heat.
- Line a plate of small baking sheet with paper towels.
- Slice the pear thinly (approximately 1/8 of an inch).
- If the fontina is not pre-sliced, cut that into 1/8 inch slices also.
- Fry the bacon in the skillet (do this dry…you don’t need to add any oil) until it’s thoroughly rendered and crisp. Drain the bacon on the paper towels for a minute or two. While the bacon is cooling, drain the bacon grease and wipe out the skillet using a paper towel. Return the pan to the heat.
- Once the bacon has cooled a bit you can assemble your sammie. Start with a couple slices of fontina on the bread, and then add the crumbled blue cheese. Next layer on pear, bacon and another 2 slices of fontina and top with the second slice of bread.
- Add the butter to the skillet (1 tbsp per sammie) and let it thoroughly melt.
- Grill the sammies until they’re golden brown and the cheese has melted (about 3 minutes per side)
- Serve this up while it’s hot and melty!
- Pair this with some sliced pear or with a mixed fruit salad. For something ultra decadent try a side of truffle fries.
- Don’t like or don’t eat bacon…you could try the veggie bacon or turkey bacon.
- Change it up! Not everyone likes blue cheese but it goes so well with pears…trust me you gotta try it. If not that’s ok. What makes a great grilled cheese is the combination of cheeses you use. Go with something tangy for taste and something mild and melty for texture. Here are some suggestions
- Cheddar and mozz
- Swiss and Monterey jack
- Pepper jack and Muenster