Instructions

1. Wash a ripe, firm pear. Cut the pear in half, then use a spoon or melon baller to remove the core from the center of the fruit. Cut the halves into thin slices.

2. Place the sliced pears in a bowl with a small amount of fresh lemon juice, then toss the pears lightly until they are covered with juice. The lemon juice preserves the color of the pears and prevents them from turning brown.

3. Preheat a heavy griddle or skillet or medium heat. Brush the griddle lightly with cooking oil or spray it with nonstick cooking spray.

4. Spread a small amount of regular or Dijon mustard on a slice of sandwich bread. You can also use mayonnaise or the spread of your choice. Nearly any type of hearty sandwich bread works well for a grilled pear and Brie sandwich, including whole wheat, sourdough or nut bread.

5. Cut the Brie into thin slices. Arrange the slices on the bread, then top the cheese with the sliced pears. You can top the pears with sliced turkey for a non-vegetarian version. Possibilities for additional sandwich ingredients include greens such as spinach or arugula, sliced tomatoes, chopped walnuts or hazelnuts, or a drizzle of honey.

6. Spread the top of the sandwich with melted butter or olive oil. Place the sandwich, oiled side down, in the preheated pan or griddle, then butter or oil what is now the top side.

7. Grill the sandwich until the bottom is light brown, about two to three minutes, then flip the sandwich and grill the sandwich for another two to three minutes until both sides are toasted and the cheese is slightly melted.

8. Cut the sandwich in half, then serve it hot.