In honor of National Grilled Cheese Month, I’m posting a different grilled cheese sandwich every single day through the month of April. You’re welcome.
Cheddar and apple are already considered by many a perfect pair. When you add into the mix ripe pear, cinnamon, and nutmeg, and melt it between buttery whole wheat toast, the resulting sandwich is (dare I say it?) perfect. Sweet, salty, and gooey, with a hint of spicy warmth. This is pure comfort between two slices of bread.
For general grilled cheese tips, visit the inaugural grilled cheese sandwich post.
- 2 ripe pears, cored and sliced
- 2 red delicious apples, cored and sliced
- ¼ cup water
- ⅔ cups brown sugar, packed
- 1 teaspoon ground cinnamon
- Pinch ground nutmeg
- ½ teaspoon lemon juice
- 2 slices wheat bread
- 2 slices cheddar
- Pear apple butter
- Place the fruit and water in a saucepan. Bring to a boil, reduce the heat to medium-low and simmer, stirring frequently, for 30 to 40 minutes, or until fruit is very soft when pierced with a knife.
- Remove the pan from heat; add brown sugar, spices and lemon juice and stir to blend.
- Puree mixture until very smooth in food processor fitted with a steel blade.
- Return the mixture to the saucepan; simmer over low heat, stirring frequently for 30 minutes, or until thickened to desired consistency. Strain.
- Top each slice of bread with cheddar cheese.
- Spread pear-apple butter on one slice of cheddar.
- Close it up and butter the outsides of the bread.
- Griddle on medium-high heat until the cheese is melted and the bread is golden brown.