It's Korean Pear
season! Are you as excited as I am? You should be. Korean Pears are sweet,
juicy, and crunchy, and so are perfect for eating, snacking, and baking. Unlike
the more traditional varieties that are either mealy or mushy, and largely
insipid, these peel-and-eat fruits are crunchy like an apple, pair (if you'll
pardon the pun) nicely with cheeses of all varieties, prove excellent in
cooking (you must try this lovely fall pork dish, Pork Tenderloin
with Sauteed Korean Pears and Brandy Cream Sauce – delicious!), and
make one heck of a tasty addition to a grilled cheese sandwich.
I grew up eating a lot of grilled cheese/tomato soup lunches. I still like the soup-and-sandwich combo, but today mixed things up a bit by serving us each a cup of broccoli cheese soup and halving a Smoked Gouda and Korean Pear sandwich. The soup had already been prepared, so just needed warming; the sandwich could not have been easier. This recipe makes one large sandwich, perfect for halving and sharing.
I grew up eating a lot of grilled cheese/tomato soup lunches. I still like the soup-and-sandwich combo, but today mixed things up a bit by serving us each a cup of broccoli cheese soup and halving a Smoked Gouda and Korean Pear sandwich. The soup had already been prepared, so just needed warming; the sandwich could not have been easier. This recipe makes one large sandwich, perfect for halving and sharing.
Grilled Smoked Gouda
and Korean Pear Sandwich
2 large slices marble rye
1 tablespoon unsalted butter, softened
1 cup grated smoked Gouda
1 Melissa's Korean pear, peeled, cored, and thinly diced
Spread one side of each slice of marble rye with half of the butter.
Place one slice, butter size down, into a 9” saute pan. Top with half of the shredded cheese, spreading out to cover entire slice. Arrange pear slices evenly on top. Cover pears with remaining cheese. Top with the remaining slice of buttered rye, butter side up. Cover and cook over medium-high heat until cheese starts to get melty and bread browns. Using a spatula, carefully flip bread over to brown the other side. When browned to your liking, remove from pan to cutting board and cut in half. Serve with your favorite soup.
2 large slices marble rye
1 tablespoon unsalted butter, softened
1 cup grated smoked Gouda
1 Melissa's Korean pear, peeled, cored, and thinly diced
Spread one side of each slice of marble rye with half of the butter.
Place one slice, butter size down, into a 9” saute pan. Top with half of the shredded cheese, spreading out to cover entire slice. Arrange pear slices evenly on top. Cover pears with remaining cheese. Top with the remaining slice of buttered rye, butter side up. Cover and cook over medium-high heat until cheese starts to get melty and bread browns. Using a spatula, carefully flip bread over to brown the other side. When browned to your liking, remove from pan to cutting board and cut in half. Serve with your favorite soup.
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