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Grilled Brie, Turkey, and Asian Pear Sandwiches

November 29, 2009

Pretty glamorous for leftovers!


One small Asian pear, cored and thinly sliced
1 cup shredded cooked turkey
1 tspn. fresh thyme leaves
6 slices whole-grain bread
2 T spicy brown mustard
2 T honey
4 oz. Brie, sliced
unsalted butter, softened


  1. Spread each bread slice with honey mustard.
  2. Arrange half of the Brie on three slices of the bread.
  3. Layer the Asian pear slices over the Brie.
  4. Mound the turkey on top of the pears and sprinkle with thyme leaves.
  5. Layer on the remaining Brie, and top with the remaining bread slices mustard side down.
  6. Lightly butter the tops of the sandwiches and set them, buttered side down, on a hot griddle. Set a large heavy skillet directly on top of the sandwiches and put 3 – 5 pounds of weights in the empty skillet. (I used a hand weight, but a big can of beans would work too!)
  7. Cook the sandwiches until golden brown on one side, about 4 minutes.
  8. Remove the weights, butter the sandwich tops, and turn the sandwiches over. Replace the skillet and weights and continue to cook until the second side is golden brown and the cheese is oozy, about 3 minutes longer.
  9. Cut the sandwiches in half and serve.
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