Goat Cheese Grilled Cheese with Pear and Arugula
A great and satisfying grilled sandwich does not always mean processed cheese and white bread, and this goat cheese grilled cheese with pear and arugula proves it. This is a crispy, creamy sandwich layered with fresh slices of sweet and grainy pear, peppery arugula, and a drizzle of honey. I just need 5 ingredients and 20 minutes to make something that looks like it belongs in an overpriced artisanal bakery.
Servings: 1 serving
Calories: 285kcal
Ingredients
Per Sandwich:
- Handful of Fresh arugula/spinach
- 1 oz Goat cheese
- 2 slices crusty whole grain bread
- Drizzle of honey
- ⅓ Pear sliced (Bosc or Barlett both work well)
- Salt & pepper to taste
- olive oil cooking spray
Instructions
- Slice your baguette into 1/2-3/4 inch thick slices. Freeze any slices you're not going to use - they heat up great in the oven or toaster oven!
- Top one slice with goat cheese, pear slices and drizzle the honey on top.
- Top with arugula, season with salt & pepper.
- Top with the second slice of bread. Spray a grill pan or panini press with olive oil cooking spray. Grill the sandwich in a panini press or on a grill pan until the outside is crispy and golden brown (about 3-5 minutes on a panini press, slightly longer on a grill pan).
Notes
- My #1 Secret Tip for this goat cheese grilled cheese with pear and arugula recipe is to slice the pear as thin as possible and to use one that is ripe but firm. A pear that is too soft or too thick releases excess moisture into the sandwich, which can make the bread soggy before it has had a chance to crisp.
- Spray, do not butter: I spray the pan or panini press with a light mist of olive oil cooking spray. Butter is way too heavy for this recipe, and will make the bread greasy.
- Press sandwich: If you do not have a panini press, press the sandwich in a pan or place a heavier pan on top as it cooks. The constant pressure creates the crispy exterior.
- Watch the heat: Goat cheese warms up quite quickly, so I keep a close eye on it while it grills. I also do not want the arugula wilting from excessive heat, so I remove my sandwich as soon as the outside is golden and the cheese has just begun to soften.
Nutrition
Serving: 1sandwich | Calories: 285kcal | Protein: 13.7g | Fat: 8g | Saturated Fat: 4.1g | Cholesterol: 13mg | Sodium: 542mg | Potassium: 76mg | Fiber: 5.6g | Sugar: 9.6g