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Author Notes: I’d intended to make this and a couple of other things in time to submit to the Holiday iPad App contest all about things pear, but somewhere along the line I lost track of a day, so the day I thought was Wednesday was really Thursday, which I realized about a half hour before the contest closed. So here we are. Instead, I made it for lunch today. It’s perfect for a weekend afternoon when you don’t need to be able to make and eat lunch in 15 minutes. Which no one should ever have to do, but that’s another subject. It's as easy to make one as it is to line up rolls and make several for Sunday afternoon football. Save me a spot on the couch.
Life doesn’t guarantee that anything will make the trip from idea to plate to palate without something getting a little lost in translation. But here, the sweet pears, smoky bacon, sharp mustard, and tender roastiness of the red pepper all come together in one surprisingly good sandwich. Oh, and the melty cheese.
- 1 good sandwich roll
- Some really good mustard - I like stone-ground Dijon for just about everything but my coffee
- 2 slices crisp bacon
- 1 pear, peeled or not - I like Bosc because they look artful, like something freshly sculpted rather than freshly picked
- 1 slab of roasted red peppers from a jar; alternatively, make ChezSuzanne's incredible Red Pepper Jam! http://www.food52.com/recipes/11710_red_pepper_jam
- Slices of your favorite cheese
- Preheat the oven broiler, or use a toaster oven.
- While the bacon is frying, open the sandwich roll. Spread both sides with mustard, then lay some slices of your favorite cheese on both sides. Set on a baking sheet and run under the broiler until melted and somewhat browned. Remove from oven and reduce heat to 350 degrees.
- Peel a pear of your choice, or don’t. I don’t find the skin objectionable. Stand it on end and cut thin slices from it vertically. Cut enough to cover the roll in one layer on top of the cheese on one side of the roll. Drain a roasted red pepper, then cut it in strips to cover the pears in one layer. When the bacon is done, drain it on a paper towel, and lay it over the pepper. Close the roll.
- Wrap the roll in foil. Set it on the baking sheet (you know, just in case). Set it in the oven. Bake until heated through, about 15 minutes. When done, remove, unwrap, cut in half, and set it on a plate.
- It goes well with a decent pale ale and a good book. Eat the rest of the pear for dessert.
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