Dive into a melty grilled cheese, done two ways for National Sandwich Day!
Slice the pears. They should be fairly thin.
In a dry non-stick pan, cook the pears oven medium high heat until the sugars begin to caramelize and the pears begin to brown. Remove from pan.
In a non-stick pan, add the butter and melt it over medium heat.
Use half a TBSP of light mayonnaise on one side of one of the slices of bread. Place mayonnaise side down in pan. Layer 2 oz fontina cheese, then 2-3 slices of pear, the roast beef, and 2 more oz of fontina cheese on the bread in the pan. Turn the heat down, and cover for 2 minutes, making sure not to burn the bread.
Add mayonnaise to the other side of the bread, and place it on top of the sandwich. Using a spatula, carefully flip the grilled cheese over, and cook for another 2-3 minutes, until the other slice of bread has browned.
Carefully remove grilled cheese from the pan using a spatula. Now enjoy your grilled cheese!
Ingredients
Directions
Slice the pears. They should be fairly thin.
In a dry non-stick pan, cook the pears oven medium high heat until the sugars begin to caramelize and the pears begin to brown. Remove from pan.
In a non-stick pan, add the butter and melt it over medium heat.
Use half a TBSP of light mayonnaise on one side of one of the slices of bread. Place mayonnaise side down in pan. Layer 2 oz fontina cheese, then 2-3 slices of pear, the roast beef, and 2 more oz of fontina cheese on the bread in the pan. Turn the heat down, and cover for 2 minutes, making sure not to burn the bread.
Add mayonnaise to the other side of the bread, and place it on top of the sandwich. Using a spatula, carefully flip the grilled cheese over, and cook for another 2-3 minutes, until the other slice of bread has browned.
Carefully remove grilled cheese from the pan using a spatula. Now enjoy your grilled cheese!
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