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Grilled blue cheese and pear sandwich

Time 25 minutes
Yields Makes 2 sandwiches
Grilled blue cheese and pear sandwich
(Bob Chamberlin / Los Angeles Times)
1

Heat a cast-iron pan or griddle over low heat. Brush one side of each bread slice with melted butter.

2

Spread half of the cheese evenly over the unbuttered side of two slices of the bread. Place a single layer of the pear slices over the cheese, then top with the remaining cheese. Place the remaining bread on top of each sandwich, buttered-side up.

3

With a spatula, place one of the sandwiches into the heated pan and weight it with a second heavy pan or a steak weight. (If your pan is large enough, cook both sandwiches; otherwise, cook them one at a time.) Cook until golden brown, about 3 to 4 minutes. Flip the sandwich, weight it with the pan or steak weight, and cook until golden brown, another 3 to 4 minutes.

4

Remove the sandwich to a cutting board and cut it in half or quarters. Serve immediately with a drizzle of chestnut honey, if desired, on the plate.

You can substitute any good-quality raisin bread.

Amy Scattergood is a staff writer for the Food section of the Los Angeles Times.
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