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French or Italian loaf bread, sliced
Bacon, cooked, 2-3 slices per sandwich
Bartlett pear(s) (About ½ pear per sandwich, if
pears are large.)
Sharp white cheddar cheese or other high quality
sharp cheese
Mayonnaise or creamy salad dressing (optional)
Pinch nutmeg per sandwich
Butter or margarine, softened
Heat a cast iron skillet or other large skillet
to medium high heat. Wash pear(s). Peel if desired. Cut into
medium-thin slices, about ¼ in. thick. Spread butter or margarine on
one side of each piece of bread. Spread mayonnaise or salad dressing
on the other side, if desired. Layer your sandwich on the dressing
side of a slice so that it goes – bread slice, cheese, pear slices (3
to 4 per sandwich, depending on pear and bread size), sprinkle of
nutmeg over the pears, bacon, final bread slice.
Place the sandwich on the hot pan. Let cook for a
minute and turn over with a spatula. While toasting the sandwich on
the remaining side, press down on the top with a spatula to even out
heating. Sandwich is done when the sides are toasted and the cheese is
melted. Cut in half and serve.
Alternatively, you can use a panini press. Or,
place sandwiches on a tin foil-lined cookie sheet
(spray foil with pan spray) and bake at 400 until
top is toasted and cheese is melted and browning. May require turning
over once. |
