Grilled Cheese With Pear And Arugula Food

GRILLED CHEESE AND PEAR SANDWICH

Steps:

• Brush one side of each slice of bread with butter or olive oil.
• Form sandwiches with buttered-side out. Spread a thin layer of Dijon mustard on one side onto each sandwich, then add a few slices of pear and pile on some fresh arugula.
• Top with a thin slice of blue cheese and close the sandwiches.
• Heat a large nonstick skillet over low heat. Spray lightly with cooking spray. Grill the sandwiches, on low heat until the bread is golden brown, crispy, and the cheese is melted, about 2 to 3 minutes per side.
• Remove and cut sandwiches in half or diagonally and serve immediately.
• Serves 2

BEST GRILLED CHEESE EVER

Steps:

• Begin by roasting the chiles over the flame on your stovetop (or under the broiler) until the skin is totally blackened (if using fresh). When the chiles are totally charred, throw them into a plastic bag. Seal and allow them to steam and cool.
• Next, pour the white vinegar over the sliced red onion and let them sit awhile. This'll take away a little of the crazy onion flavor and leave them with a nice sweetness.
• Finally, make the special sauce: equal amounts of mayonnaise and Dijon. It's the simple things in life!
• When you're ready to make the sandwiches, scrape the blackened skin off the chiles. Scrape out the seeds, too, so you'll wind up with big pieces of roasted green chiles.
• For each sandwich, generously spread 2 pieces of rye bread with the special sauce. Lay on 2 slices of provolone, 2 slices of tomato, 2 slices of Cheddar... a nice layer of roasted green chiles... a few red onion slices... and one more slice of provolone just to hold it all together.
• Top with the other slice of bread and spread the outsides with a good amount of butter.
• Toast the sandwich in a skillet over medium-low heat until the cheese is thoroughly melted inside. Be careful not to burn the bread!

GRILLED PEAR AND SWISS CHEESE

Steps:

• Brush one side of each bread slice with butter. Spread 4 of the slices with honey butter.
• Top with pears, arugula and cheese. Top with remaining bread slices.
• Grill 3-4 minutes or until golden brown and cheese is melted.

GRILLED BRIE AND PEAR SANDWICH

Steps:

• Generously butter one side of each slice of bread.
• Heat a skillet over medium heat.
• Place bread slices butter-side down into hot skillet. Arrange Brie cheese slices on top of each piece of bread. Sprinkle thyme and cracked black pepper over the top.
• Spread pear slices in a single layer over the Brie cheese on one slice of bread and top with a pinch of salt.
• Flip the slice of bread without pears onto the slice of bread with the pear slices. Continue cooking sandwich until cheese and pear are heated through and cheese is melted, 2 to 3 minutes per side. Transfer to a plate and cut into halves.

GRILLED PEAR AND SWISS CHEESE

Steps:

• Brush one side of each bead slice with butter.
• Place on a work surface, buttered side down.
• Spread 4 bread slices equally with honey mustard.
• Top 4 slices equally with pears, arugula and cheese.
• Cover with remaining bread slices, buttered side up, and press together gently.
• Place sandwiches on preheated panini grill or in a large skillet over medium heat and cook, turning once if using a skillet, for 3-4 minutes or until golden brown and cheese is melted.
• Serve immediately.

ARUGULA SALAD WITH GRILLED PEARS, PISTACHIOS AND RICOTTA SALATA

Steps:

• Heat the grill to medium.
• Place the pistachios in a shallow, heavy pan and place on the grill rack. Pull down the lid (make sure the ventilation holes are open), and smoke for about 3 minutes. Open the lid once, shake the pan back and forth to keep the nuts from burning, and continue smoking another minute or two, until lightly browned. Remove and set aside.
• In a medium bowl, toss the pears with the olive oil. Place on the hottest part of the grill rack, turning until there are light grill marks on each of the pear wedges, about 3 minutes. Remove.
• Place the cheese rounds on the grill rack over the medium-hot spot on the grill and cook just until the cheese is branded lightly with grill lines. Flip carefully and repeat on the other side. Remove.
• Divide the arugula evenly among four plates. Cut each cheese round into quarters. Top the arugula with alternating wedges of grilled ricotta salata and grilled pears. Add the smoked pistachios.
• Make the dressing:
• Whisk together all the dressing ingredients until smooth and pour in equal amounts over each salad. Serve.