Pear and Brie Grilled Cheese with Arugula and Honey

A crisp, buttery grilled cheese layered with creamy Brie, ripe pear, peppery arugula, and a drizzle of honey for a quick sweet-savory lunch.

Prep: 10 min · Cook: 8 min · Yield: 2 · Method: Stovetop

Ingredients

• 4 slices sourdough bread
• 6 ounces brie cheese
• 1 medium ripe pear
• 1 cup arugula
• 2 teaspoons honey
• 2 tablespoons unsalted butter
• 2 teaspoons dijon mustard
• 0.125 teaspoon black pepper

Cooking instructions

1. Thinly slice the pear and Brie. Spread one side of each bread slice with Dijon mustard, then layer Brie, pear, arugula, black pepper, and honey on two slices. Top with the remaining bread slices, mustard-side down. (about 4 min)
2. Melt 1 tablespoon of butter in a large skillet over medium-low heat. Add the sandwiches and cook until the bottoms are golden brown and the Brie begins to soften, 3 to 4 minutes. (about 4 min) — Medium-low heat
3. Add the remaining butter to the skillet, carefully flip the sandwiches, and cook until the second sides are golden brown and the cheese is melted, 3 to 4 minutes. Lower the heat if the bread browns before the Brie melts. (about 4 min) — Medium-low heat
4. Transfer to a cutting board, rest for 1 minute, then slice and serve warm. (about 1 min)