Written on April 11, 2013 at 5:30 pm , by FITNESS Intern
Written by Carrie Stevens, editorial intern
These national food holidays are seriously some of the best inventions ever. Nothing hits the spot quite like a warm and crispy grilled cheese sandwich, and if you’re looking to add some flavor and a boost of well, adulthood, to your comfort food game—without a ton of extra calories—then you’re covered here. We recently sampled gourmet sandwiches crafted by Jason Sobocinski of The Big Cheese with wine pairings from St. Francis Winery and Vineyard, and two sent our taste buds into a frenzy. Grill one up for a classy, no-fuss weekend meal that your guy will love. Because everyone needs to channel their inner kid a little bit, right?
Fresh Chevre, Caramelized Pear, Pickled Ginger and Honey on Sourdough
Paired with Sonoma County Chardonnay
What we think: Don’t knock it til’ you try it! The crisp chardonnay intensifies the cheese and pear flavors while the ginger and honey are great complements.
- 1 tablespoon unsalted butter
- 1 tablespoon olive oil
- 1 large ripe pear, skin removed, cored and sliced
- 1 tablespoon pickled ginger, drained and finely chopped
- 2 teaspoons honey
- 3 oz fresh goat’s milk chevre
- 4 slices sourdough bread
1. Coat a small sauté pan with olive oil and heat over medium heat. Add pear slices, pickled ginger and honey and cook, stirring occasionally, until pear begins to color and soften, 5 to 7 minutes. Pour mixture into a bowl and set aside. Let cool slightly.
2. Meanwhile, spread fresh goat’s milk chevre onto sourdough bread. Add 4 to 6 slices of cooked pears to 2 bread slices. Top with remaining bread.
3. Spread butter onto outsides of each sandwich. Coat a large sauté pan with olive oil and heat over medium heat. Toast sandwiches until golden brown, 1 to 2 minutes. Flip sandwiches and repeat. Let cool slightly before serving.
Calories per serving: 488