Sunday, August 14, 2011


makes four 3″ (long) sandwiches or 12 (finger) sandwiches

6 ounces thinly sliced aged gouda, or similar
1 sliced D’Anjou pear, or similar
6 pieces cooked bacon
1 large onion, sliced
2-3 tablespoons balsamic vinegar
12″ baguette
1 teaspoon olive oil
salt & pepper to taste

Saute sliced onion in olive oil over medium-low heat until soft, 5-8 minutes. Add salt & pepper to taste. Deglaze pan with balsamic vinegar. Reduce heat to low and allow balsamic vinegar to absorb into onions, about 5 minutes.

Grill or sear sliced pears over medium-high heat, about 3 minutes a side.

On section of bread, layer aged gouda, cooked bacon, gouda, grilled pear, gouda, balsamic onions, gouda and the top piece of bread. Alternating between ingredients and Gouda ensures that your sandwich will be stuck together.

Grill or griddle over medium heat, pressing sandwich with heavy pan or sandwich press to flatten. Use caution when flipping the sandwich. Cook until cheese is melted and sandwich is warmed through.

bacon recipe courtesy of: Sara O'Donnell, Average Betty, April 26, 2011

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