Trout And Pear Sandwich Rsc Recipes

Steps:

• In a small bowl, combine yogurt, mayonnaise, tomato and feta. Spread over one side of toast slices. Top 6 toasts with beef, pears, Havarti cheese and lettuce. Top with remaining toast slices, spread side down.

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:

• Brush one side of each bread slice with oil; spread mustard on other side. Layer half the cheese on mustard side of 4 bread slices and top with ham, arugula, pear, a sprinkle of pepper, and remaining cheese. Sandwich with remaining bread slices, mustard side down.
• Heat a large skillet over medium. Working in batches if necessary, place sandwiches in skillet and weight with another skillet. Reduce heat to medium-low and cook sandwiches, pressing down firmly with skillet, until bread is golden and cheese is melted, 3 to 4 minutes per side, flipping once. Serve warm.