My day job is as a Registered Dietitian. To become a Registered Dietitian you have to complete a Dietetic Internship including clinical, community health, and food service management rotations. To be honest, its a pretty rough experience but there is a lot to be learned. So, I know you are probably like “how could that possibly relate to a grilled cheese?” Well let me tell you! As part of that experience my partner and I had to create a sustainable menu to feed over 1000 customers, write the recipes, order the food, create a production schedule, and then manage a kitchen to execute everything. It was wild, but this Brie, Pear and Caramelized Onion Grilled Cheese was on that menu! It was such a hit I even created the little recipe cards below to hand out to the customers so they could make it at home!
I’ve tweaked a few things in todays recipe to make it more suitable for at home cooking but it is still equally as delicious. This recipe is easy to make but still feels very luxurious which makes it perfect for lunch or for dinner. My only note on this recipe is that you should trust you gut on adjusting the amounts of each ingredient because you may need more-or-less cheese, butter, or honey based on the size of your bread sliced.
Pear, Brie and Caramelized Onion Grilled Cheese
- 2 slices rye bread
- 1.5-2 oz brie cheese
- 1/2 onion, thinly sliced
- 1 tsp olive oil
- 1/2 Barlette Pear, thinly sliced
- 1/4 tsp honey (a light drizzle)
- 1 tbsp butter
- Start by heating a medium pan to medium high heat. Add the olive oil, thinly sliced onions, and a pinch of salt to the pan. Let caramelize for about 20 minutes stirring often. The onions are finished when they are soft and a golden brown color.
- Assemble the grilled cheese by spreading the brie on one slice of bread. Then layer the sliced pears, carmalized onions, a drizzle of honey, a punch of salt and arugula. Top with the second slice of bread, then spread a thin layer of butter on the outside of the bread.
- To cook heat a pan to medium high. Ensure the pan is hot before placing the grilled cheese on the pan buttered side down. Let cook about 3 mintues until the bread has started to brown and devolop a crunchy exterior. Butter the other slice of bread and flip. Apply pressure to the sandwchich with a spatula or heavy pan to ensure all the ingredients are held together tightly. Remove from the heat, slice in half and enjoy!
Looking for another vegetarian sandwich recipe? Try this Vegetarian Banh Mi, perfect for a weeknight dinner!