Grilled Brie and Pear Sandwich

Grilled Brie and Pear Sandwich from A Pinch of Joy

Grilled Brie and Pear Sandwich from A Pinch of Joy

The grilled brie and pear sandwich caught my eye immediately!   Last Thursday, the women on my block went to lunch for our regular monthly get together.  We try out new restaurants  and visit old favorites.  Sometimes we go shopping afterwards or to a movie, but mostly we just talk and catch up with one another.  This time we went to a new to us restaurant with a wonderfully eclectic menu.  I don’t usually order sandwiches but grilled brie and pear just sounded so  MMMMMMM!  It was indeed!   I had to come home and create the spirit of this wonderful melty inside, crusty outside grilled brie and pear  sandwich for Wheels and Bytes – and me!   

IngredientsBegin with wonderful crusty artisan sourdough bread sliced into eight large slabs.   Add a circle of brie sliced thinly, a ripe large Bosc pear sliced the round way, butter, a bit of jam and, just to experiment, a whisper of mustard. 

  Cheese

Butter two slices of bread.  That’s how many will fit in your 10 inch skillet at one time  with room to turn the sandwiches.  If you have a grill to do all at once, go for it.  I haven’t tried it but this is probably a sandwich that would work well in a Panini press, too.   Place the slab of bread butter side down in the skillet and shingle with brie slices.  Slather a spoonful of jam across the brie. 

  Pears

Add the pear slices.  We experimented with just a bit of mustard on one half of each sandwich.  Top with another slab of buttered bread with the butter side up.  Toast over medium heat for as long as it takes the bottom bread to turn toasty brown.   Be patient and let the cheese warm and begin to melt while the bottom toasts.  When it is ready, carefully turn the sandwich.  Let it brown on the second side.   Press down to “seal” the sandwich together, remove and serve warm.

I used strawberry jam because that is what I had open in the refrigerator.  Raspberry jam would be good.  The restaurant used a wonderful fig jam.  Just enough to give a slightly sweet flavor.  The mustard experiment?  We liked the whisper of tangy mustard that played off the sweet jam and creamy brie.  But the half without was pretty darn good too!    A wonderful Sunday supper or perfect for a relaxing Saturday lunch. 

Now I know a great casual restaurant nearby for an evening out.  And we have a special sandwich for an evening in.   Win – win!!

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Grilled Brie and Pear Sandwich

Yield: 4 large sandwiches

Serving Size: 1 sandwich

Grilled Brie and Pear Sandwich

Creamy Brie with smooth pear and just a hint of sweet jam on sourdough bread, grilled to toasty sandwich perfection!

Ingredients

  • Eight large slices of sourdough bread
  • 8 ounces brie cheese, sliced thinly with rind on
  • 1 large pear or two small pears, sliced crosswise
  • 2 tablespoons jam such as strawberry, raspberry or fig
  • Four tablespoons softened butter
  • 2 teaspoons mustard or honey mustard, optional

Instructions

  1. Butter one side of each slice of bread. Place butter side down in large skillet.
  2. Build each sandwich by layering slices of brie, spreading jam over the cheese and adding slices of pear to cover the cheese. If desired, spread a bit of mustard over the pear slices.
  3. Top with another slice of bread, butter side up.
  4. Brown over medium heat until toasted and golden in color.
  5. Turn carefully and repeat for second side.
  6. Serve immediately.
http://www.apinchofjoy.com/2013/10/grilled-brie-and-pear-sandwich/

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Breakfast to go . . .

Oatmeal and fruit baked breakfast

Oatmeal and fruit baked breakfast  A Pinch of Joy

After pinning a few breakfast cookie recipes, I decided it was time to actually try one.  Only none of the recipes was going to work.  Either I was missing an ingredient – or they sounded too bland – or maybe I was just being too picky.  So I did what I usually do and mooshed two or three recipes together.  Some nuts from this recipe for crunch and protein.  The cinnamon and vanilla from that recipe for flavor.  And then it hit me – what’s a day without chocolate?  These need some chocolate chips – not too much, but just enough to add a bit of contrasting texture and taste.  The recipe was quick to assemble and baked nicely.  The recipe is below – feel free to make it as is or moosh your own version. The first four ingredients make the base, but feel free to change out nuts, dried fruits and spices.

Tasting it was – well, an adventure.  The texture was soft chewy.  The mix of flavors was nice – and the chocolate chips added just the perfect touch.  It would indeed make a quick breakfast to grab two or three and go.  Not crumbly – so no mess in the car.  Stayed fresh for a couple of days – at which time our supply was gone. To keep them any longer, freezing would be best.    I’ll do that next time.  And maybe try butterscotch chips.  Yes, we did like them.  So what was wrong?

The name.  Even with chocolate chips, these are NOT cookies.  They look like cookies, they bake like cookies – but unlike ducks that are ducks because they look like ducks and quack like ducks — these aren’t cookies. Once you get that idea out of your mind, these are a good breakfast!  (Or an afternoon pick me up.)   A healthy baked item that you can grab and eat on the go!

From the Archives in celebration of A Pinch of Joy Second Anniversary

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Breakfast to go . . .

Breakfast to go . . .

Ingredients

  • 2 mashed bananas
  • 1/2 cup apple sauce OR 1 4 oz. single serve container of apple sauce
  • 1/4 cup skim milk
  • 2 cups quick cooking oatmeal
  • 1/4 cup craisins
  • 1/4 cup mini chocolate chips
  • 2 Tablespoons sunflower seeds
  • 2 Tablespoons walnut pieces
  • 1 teaspoon vanilla
  • 1 teaspoon cinnamon
  • 1 Tablespoon sugar or sugar substitute

Instructions

  1. Mix all ingredients together thoroughly and let set for 5 minutes to let oatmeal absorb moisture.
  2. Drop by tablespoonsful onto a greased cookie sheet.
  3. Bake at 350 degrees for 15 – 20 minutes until firm. Bottom should be golden brown.
  4. Yields 18-24 depending on size.
http://www.apinchofjoy.com/2013/08/breakfast-to-go/

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Fruit Slushie

Fruit Slushie A Pinch of Joy

Last summer we visited my sister Vee.  They were preparing to repair a storm damaged roof and she had a crew of family coming in for the task.  When I asked what I could do to help prepare food for them, she told me to use the bananas on the counter and make a fruit slushie.  As if I knew what that was and made it all the time.  She seemed to think that since I grew up in the same household, I would immediately know what that was and how to do it.  Ummm – noooo.  That’s why the six of us are always teasing about growing up with the “other” family.  Even as brothers and sisters growing up with the same adults at the same address, we don’t have the same experiences.   Once we had ascertained my complete ignorance :-) , she provided me with a recipe card (which looked like she had referred to it frequently!). 

I used hot water to dissolve the sugar.  The concentrate juices were thawed to the point they were soft, but still a bit crystalline.  A quick peel of the bananas  and cut evenly into not quite a quarter inch thick slices.  A can of crushed pineapple with juice.  Crystalline not fully thawed frozen strawberries. Mix, pour into a 9x 13 pan and freeze.   Just that quick!  Vee noted some substitutions their family liked using different fruit or freezing in a different shape.  This is a regular part of their summer rotation for summer meals and snacks.  Kids love the refreshing cold and the fruity flavor.

The roofing crew arrived and swarmed over the roof.  When time to serve, the Fruit Slushie was quickly scooped on to plates and vanished in very short order.   The roof was completed in almost record time.  Had to have been the Fruit Slushie . . . . it IS pretty darn good!  And full of healthy goodness. 

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Fruit Slushie

Prep Time: 15 minutes

Fruit Slushie

A fruit filled healthy and refreshing summer treat

Ingredients

  • ½ cup sugar
  • 2 cups water
  • 1 6oz can frozen orange juice concentrate, thawed
  • 1 6oz can frozen lemonade concentrate, thawed
  • 4 bananas sliced
  • 1 20 oz can crushed pineapple with juice
  • 1 10 ounce package frozen strawberries, thawed

Instructions

  1. Dissolve sugar in water. Add orange juice and lemonade.
  2. Mix in sliced bananas, crushed pineapple with juice, and strawberries.
  3. *Alternatively you can add or substitute other fruit such as blueberries and/or mandarin oranges
  4. Pour into 9/13 inch glass pan.
  5. Freeze until solid, at least two hours.
  6. When ready to serve, let it set out for 10-15 minutes before attempting to cut.
  7. *Alternatively you can freeze as popsicles. Use paper cupcake liners, a silicone muffin pan or 3 oz paper cups.

Notes

Charlene @ A Pinch of Joy

http://www.apinchofjoy.com/2013/07/fruit-slushie/

I’m so glad you stopped by today!   Be sure to follow A Pinch of Joy so you don’t miss a thing! 

Subscribe by email  on the sidebar or follow on Facebook, RSS feed, bloglovin’ or twitter   using the links here or the blue buttons on the header!   Follow  my pinterest boards here.    If you found this helpful, please share on your favorite network by clicking one of the buttons on the bottom of this post.

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