Brie and Pear Grilled Cheese
with honey Dijon roasted brussels sprouts
Sweet and savory, we love the sophisticated but simple combination of brie and pears in these grilled cheese sandwiches. Brussels sprouts (or sub broccoli if you prefer) served on the side are pan-seared and then roasted so they are golden brown on the outside but still have some crunch.
- Cheese, brie - 12 oz , sliced
- Pears - 1 , sliced
- Bread, sandwich - 8 slices
- Butter - 4 Tbsp
- Brussels sprouts - 12 oz , trimmed and halved (sub broccoli florets)
- Vinegar, red or white wine - 1 tsp
- Mustard, Dijon - 2 tsp
- Honey - 2 tsp
- Oil, olive - 1 Tbsp
Brussels sprouts - Halve brussels sprouts (or quarter them if the halves are still quite large). (Can be done up to 4 days ahead)
Make sauce for brussels sprouts - Whisk together red or white wine vinegar, mustard, honey and olive oil. (Can be done up to 4 days ahead)
Cheese - Cut brie into slices.
Pears - Slice.
Heat oven to 425F / 204C degrees.
Heat an oven safe skillet over medium heat. Add cooking oil and then brussels sprouts with some salt to heated oil. Saute until brussels sprouts are golden brown on the outside, 3 to 4 minutes. Add sauce and toss to combine.
Cover pan with foil. Transfer to oven and bake until brussels sprouts are tender, 12 to 14 minutes.
While brussels sprouts roast, butter one side of each piece of bread with about 1/2 Tbsp (7g) of butter each. Lay out bread buttered-side down. Layer with cheese, pear slices, more cheese and top with bread, buttered-side up. Continue until all sandwiches are assembled.
Heat a griddle or skillet over medium heat. Place sandwiches onto heated surface (as many as can fit) and press down throughout the grilling process with a spatula. Flip once the first side is golden, ~ 3 to 4 minutes.
Serve sandwiches with brussels sprouts on the side. Enjoy!