Grilled Cheese Sandwiches with Ham and Pear and Arugula

  • Yield 18 pieces

The flavor and texture combinations marry well with the melted blue cheese.


2 tablespoons butter, softened
4 -- (1/2-inch-thick) slices bread
2 tablespoons honey mustard
1/2 -- pear, thinly sliced
8 ounces Black Forest ham, thinly sliced
2 1/2 ounces Saga blue cheese, crumbled
1 bunch arugula or watercress, stems removed


  1. Spread the butter on one side of each slice of bread.  Arrange two of the bread slices butter side down on a platter and spread with honey mustard on the unbuttered sides.  Layer evenly with the pear, ham, cheese and arugula.  Top with the remaining two slices of bread butter side up.
  2. Heat a 12-inch saute pan over low heat.  Place the sandwiches in the hot saute pan and cook for 4 to 5 minutes per side or until brown, pressing down occasionally with a spatula.  Remove the sandwiches from the saute pan and cool slightly.  Cut each into the desired number of pieces.  I recommend cutting each sandwich into nine equal portions.  Serve immediately.


Recipe reprinted with permission from Chef Michael Saxer’s Cooking with a Private Chef, New Orleans to Newport(New Orleans, Louisiana, 2008).



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