Grilled Brie Ham Pear Sandwich Recipes

Steps:

• 1. Assemble sandwich by placing slices of brie followed by slices of pear on bread. Drizzle 1 tsp. of pomegranate molasses on top of the pear slices per sandwich; season with freshly ground black pepper. Place a couple of slices of ham on before adding a couple leaves of lettuce.
• 2. Generously spread mustard on the other bread slices and place face down on the lettuce. Spread butter on one side only.
• 3. In a panini press or skillet over medium heat, place sandwiches butter side down and put press on top, pressing down gently. If not using a panini press, place a heavy lid on top.
• 4. Grill for 2 minutes or until nicely brown. Remove press or lid and butter top slices before carefully flipping them over. Replace press or lid, gently press down again and grill for 2 minutes or until nicely browned. Serve immediately. Makes 3 sandwiches
• 5. To view this recipe on YouTube, click on this link >>>> https://www.youtube.com/watch?v=BS6ilOwQ5Vw

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.

Steps:

• Preheat skillet.
• Butter each slice of bread. Place one slice butter side down, then spread with mayo.
• Layer ham, brie, then pear.
• Top with last slice of bread, butter side up.
• Brown SLOWLY, then flip to brown other side until brie is melted and ham is warm.

Steps:

• Assemble sandwich by placing slices of brie followed by slices of pear on bread. Drizzle 1 teaspoons of pomegranate molasses on top of the pear slices per sandwich; season with freshly ground black pepper. Place a couple of slices of ham on before adding a couple leaves of lettuce.
• Generously spread mustard on the other bread slices and place face down on the lettuce. Spread butter on one side only.
• In a panini press or skillet over medium heat, place sandwiches butter side down and put press on top, pressing down gently. If not using a panini press, place a heavy lid on top.
• Grill for 2 minutes or until nicely brown. Remove press or lid and butter top slices before carefully flipping them over. Replace press or lid, gently press down again and grill for 2 minutes or until nicely browned. Serve immediately. Makes 3 sandwiches.

Steps:

• Layer 4 slices of sandwich bread with 8 ounces Gruyere or other melting cheese, 1 thinly sliced pear, and 8 ounces thinly sliced deli ham; top each with bread.
• Heat a large skillet over medium heat. Spread outside of both bread slices with butter. Cook sandwiches in batches, if necessary, until golden and cheese is melted, flipping once, 3 to 5 minutes per side. Cut sandwiches in half and serve hot.

Steps:

• Assemble the sandwiches by layering the ham, brie cheese, apricot preserves, and mustard in equal amounts on two pieces of bread, topping with the remaining two slices of bread. Brush the top of each sandwich with olive oil.
• Heat a grill pan over medium heat. Once the pan is hot, lie the sandwiches, oiled side down, in the pan. Brush the top of each sandwich with oil. Cook each side until the bread is golden brown, about 3 minutes per side.