Bacon, Raspberry, Pear Grilled Cheese
A surprisingly wonderful combination to try on your next ooey gooey grilled cheese sandwich.
Yield
2 servingsPrep
5 minCook
10 minReady
15 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4 | slices |
whole wheat bread
|
|
| 3 | tablespoons |
raspberry jam
|
|
| 2 | slices |
pears
|
*
|
| 8 | slices |
bacon
cooked crisp, fat discarded |
|
| 4 | ounces |
cheddar cheese
sliced |
|
| 1 | tablespoon |
butter
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4 | slices |
whole wheat bread
|
|
| 45 | ml |
raspberry jam
|
|
| 2 | slices |
pears
|
*
|
| 8 | slices |
bacon
cooked crisp, fat discarded |
|
| 115.6 | ml/g |
cheddar cheese
sliced |
|
| 15 | ml |
butter
|
|
Directions
Preheat a non-stick skillet over medium-high heat.
On two of the slices of bread divide equally the raspberry jam, slices of pear, bacon slices and cheese slices. Top each with the remaining slices of bread.
Melt ½ of the butter in the skillet (use more if needed) and place into the skillet, pressing down to ensure even contact with the pan.
Grill for about 4 minutes or until crusty and brown on the bottom. Remove from pan, add the other half of the butter and return the uncooked side of the bread face down into the pan, press down and grill until crusty and brown.
You could also spread the butter on the outside of the sandwich before grilling.
