When it comes to combining fruit and cheese, cheddar and apples is a classic combo. We changed things up a bit by using Asian pears and young Gouda cheese. Pair this grilled cheese sandwich with a butternut squash recipe for a complete, filling autumn meal.
What to buy: Asian pears are crunchier and often sweeter than their American counterparts. They can be found at high-end grocery stores and in Asian markets. If you can’t find them, substitute Bosc pears (though they won’t provide the same crunch).
Gouda is a widely available Dutch cheese made from cow’s milk. Use a young Gouda in this recipe so you don’t overwhelm the flavor of the pear. If you’re having a hard time finding Gouda, a young Edam or Jack can be substituted.
This recipe was featured as part of our Most Delicious Sandwiches photo gallery.
- Yields: 1 sandwich
- Difficulty: Easy
- Total: 15 mins
- Active: 15 mins
- 1 tablespoon unsalted butter, softened
- 2 (1/2-inch-thick, 7-1/2-by-3-1/2-inch-long) slices light rye bread
- 2 ounces thinly sliced young Gouda cheese (aged 1 to 6 months)
- 5 (1/8-inch-thick) slices Asian pear
- Heat a large frying pan over medium-low heat. Meanwhile, spread half of the butter on one side of each slice of bread.
- Once the pan is warm, add 1 slice of bread, buttered side down, then top with half of the cheese, all of the pear slices, and finally the remaining cheese. Close with the second slice of bread, buttered side up.
- Cook until the bread is toasted and the cheese is melted, about 6 minutes per side.
Beverage pairing: François Cotat Sancerre Les Culs de Beaujeu, France. Made from Sauvignon Blanc grapes, Sancerre wines evince notes of apple and pear with some grassiness and spice. This one, matured in old oak casks, is round and mellow like good Gouda but has that citric spike to enhance the pear.