"This recipe was born out of sheer boredom with traditional grilled cheese. The fun combination of flavors and textures—sweet, smoky, crunchy, melty—make it satisfying on many levels."
—Margaret Battistelli Gardner, media, marketing & communications specialist, Health System
Ingredients
- Two slices hearty sourdough bread Smoked gouda Muenster cheese
- 2 slices cooked bacon
- Butter Ripe pear
- Fresh rosemary
- Olive oil
- Red pepper flakes to taste
Directions
- Strip the rosemary leaves from the stems and chop leaves finely. (You can also use dried rosemary, but you would still want to chop it up.)
- Saute rosemary briefly in olive oil along with red pepper flakes.
- Combine the rosemary and red pepper flakes with the softened (not melted) butter.
- Use the mixture to butter one side of each slice of bread.
- Place one slice of bread, buttered side down, on hot griddle or skillet.
- Place two slices of smoked gouda on the bread, followed by a slice of muenster, then two thin slices of pear and two slices of cooked bacon.
- Place second slice of bread, buttered side up, on top.
- Saute until cheese is melted and bread is toasted to your liking.
- Flip carefully about halfway through.