Smokey applewood gouda and crispy, sweet pears make the most amazing combination. Applewood Gouda and Pear Grilled Cheese is a delicious grilled cheese that everyone will love!!
April is grilled cheese month. Did you know? I knew. I shared this little bit of wisdom with y’all before. I can’t believe I didn’t make a recipe last year. I’ll have to remedy that going forward.
I have to admit that we’re not usually very creative in our grilled cheese eating. For us, it’s usually for events like this where I get to be adventurous with our grilled cheese sandwiches. Other than that, it’s an American cheese and white bread sandwich with tomato soup for us. And that’s still my absolute fave, to be honest.
I mean, I grew up on that!! How can that not be my favorite kind of weekend lunch? We didn’t have fancy schmancy grilled cheese growing. Heck, we rarely had fancy cheese growing up!! Maybe some brie on occasion, but not often. And never in a grilled cheese!
But now, I’ve made quite a few kicked up grilled cheese sandwiches. I think my favorite is the Polish Reuben and the Kielbasa Grilled Cheese. Are you seeing the pattern here? Not that the strawberry brie bites aren’t fabulous, I’m just all about the meat and cheese on a grilled cheese.
I grew up on not only grilled cheese but what we used to call hot ham and cheese. And these were usually made in the microwave, so they were super simple and quick. I may have to share this “recipe” with y’all. It’s so good. And so easy.
Is anyone else’s stomach growling? No? Just me? Moving on…
So, I’ve been asking the hubs for his input in my recipes for events and campaigns. He totally came up with the ham rolls for the Easter leftovers. AND the kick ass lamb burgers. I’m still drooling over those.
When this even popped up, we started talking about what we’d put on a gourmet grilled cheese. He actually came up with this one all on his own. And I just put it into action and on the plate.
Now, I must admit, I haven’t used brioche for grilled cheese before. If you haven’t use brioche in grilled cheese, I’m here to tell you that it burns easily and you need to watch out. Brioche just burns easily. I was making toast the other day and my regular white bread would have been fine, but I’m guessing the butter and sugar in the brioche causes it to go up in flames sooner.
Not that I had bread flambé…
The first attempt that his turned out to have not melted cheese and burned bread. It was not appetizing. I mean, I was fine with it because sometimes I like the burned stuff, but the hubs wasn’t into it at all. So, I had to try round two while I was teleworking and adjusted my thought process on cooking these brioche with the cheese and pears.
Now, with your regular American cheese slices, I’m sure a medium-high heat and a few minutes per side is sufficient. For this sandwich, it’s going to take some love and more time than you think a grilled cheese should take. Trust me when I say it’s totally worth it.
Applewood smoked gouda is a harder than your standard American cheese. I mean, that yellow cheese is processed, so yeah. Applewood smoked gouda takes a little longer to melt and some love to make sure the whole thing doesn’t burn. OH, and it also takes a not so ripe pear to make sure that doesn’t completely merge with the cheese.
The first attempt was a very ripe Barlett pear. I finally went with a somewhat ripe but still sweet red pear. It had nice crunch and the sweetness of the pear paired well with the Applewood smoked gouda. Yes, pun intended!!
This is the most delicious grilled cheese without meat I’ve made to date. The flavors of the smoked Gouda combined with the sweet pear make for a delicious sandwich. Once the gouda is melted it’s creamy and smoky good. The pear is crisp and sweet. They’re the yin and yang in this gourmet grilled cheese sandwich.
Smokey applewood gouda and crispy, sweet pears make the most amazing combination. Applewood Gouda and Pear Grilled Cheese is a delicious grilled cheese that everyone will love!! #SundaySupper
- 6 ounces applewood smoked Gouda, thinly sliced
- 1 large red pear, thinly sliced (I used a mandoline to get them 1/4" thick)
- 4 slices briche, thick cut
- 4 teaspoons butter, softened
- Heat a nonstick skillet over medium-low heat.
- Butter one side of each of the four slices of brioche. Place the buttered sides together and lay the slices in two stacks on your work surface.
- Place a thin layer of smoked Gouda on top of the bread, then layer with slices of pear, and then more cheese.
- Carefully lift the top piece of bread and place it in the skillet and top with the second slice of bread, butter side up.
- Cook, covered, on medium-low heat until the bread is golden brown and the cheese is melted; between 10 to 12 minutes. Check the bread often to ensure it doesn't burn.
- Allow to cool 2 to 3 minutes before slicing and serving.
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