A Surprisingly Good Sandwich

By • September 16, 2011 • 25 Comments

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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.
boulangere

Makes 1

  • 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
  1. Preheat the oven broiler, or use a toaster oven.
  2. 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.
  3. 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.
  4. 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.
  5. It goes well with a decent pale ale and a good book. Eat the rest of the pear for dessert.
Jump to Comments (25)

Tags: bacon, pears, roasted red pepper, sandwich

Comments (25) Questions (0)

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Dscn2212

about 3 years ago boulangere

Cynthia is a trusted source on Bread/Baking.

What's your team?

Dscn2212

about 3 years ago boulangere

Cynthia is a trusted source on Bread/Baking.

Niknud, I'm so computer-challenged. Now, what is your team?

Nog

about 3 years ago Niknud

Broncos! Patriots as a nod to my roots (and because they occasionally win a game unlike my beloved Broncos). And really any team but the Raiders. Or the Cowboys.

Dscn2212

about 3 years ago boulangere

Cynthia is a trusted source on Bread/Baking.

Raiders, Cowboys, serious boooooooo. But the Patriots, sentimental favorites. My husband always rooted for them.

Nog

about 3 years ago Niknud

Oh, am so making this for game-day! I even have all the ingredients - looooove melty cheese. As I have often said, with the exception of blueberry smoothies EVERYTHING is better with melty cheese!

Dscn2212

about 3 years ago boulangere

Cynthia is a trusted source on Bread/Baking.

Have fun with it. I'd probably leave the melty cheese out of my coffee, too.

Image

about 3 years ago ashleychasesdinner

I love the comment too about mustard for evrything but your coffee!! haha. I have everything to try this today for lunch! Can't wait!

Dscn2212

about 3 years ago boulangere

Cynthia is a trusted source on Bread/Baking.

It honestly isn't much of an exaggeration. I hope you enjoy it.

Buddhacat

over 3 years ago SKK

I bet ChezSuzanne's red pepper jam would be great with this sandwich! Off to give it a try.

Me

over 3 years ago TheWimpyVegetarian

Oh yum! And I've got some in my fridge - am going to try this too! Great idea!

Dscn2212

over 3 years ago boulangere

Cynthia is a trusted source on Bread/Baking.

Oooh, great idea.

Me

over 3 years ago TheWimpyVegetarian

This indeed was my lunch today and it was sooooo good. What a great combination of flavors b!!!

Dscn2212

about 3 years ago boulangere

Cynthia is a trusted source on Bread/Baking.

Thank you so much. Your red pepper jam is, as we are saying these days, genius. And beautiful.

Dscn2212

over 3 years ago boulangere

Cynthia is a trusted source on Bread/Baking.

I'm consistently gratified when I have such esteemed company in something boneheaded.

Me

over 3 years ago TheWimpyVegetarian

We have GOT to meet someday!

Dscn2212

over 3 years ago boulangere

Cynthia is a trusted source on Bread/Baking.

Seriously.

Dscn2212

over 3 years ago boulangere

Cynthia is a trusted source on Bread/Baking.

The marvelous Merrill left an ingredient out of her fabulous lobster recipe today. A woman after my own ability to omit the obvious.

Me

over 3 years ago TheWimpyVegetarian

This looks great, b!! And yes, we were living in the same Universe today with thinking we had another day for this contest!!! I still have some pears left over and some roasted red peppers. Sounds like this is a perfect weekend nosh for tomorrow's lunch. I'm glad you posted it!

Dscn2212

over 3 years ago boulangere

Cynthia is a trusted source on Bread/Baking.

Sorry, CS, I couldn't even figure out how to post the above comment in the right place. I, too, have lots of pears left over . . .

Img_0733

over 3 years ago drbabs

Barbara is a trusted source on General Cooking.

Oh my.

Dscn2212

over 3 years ago boulangere

Cynthia is a trusted source on Bread/Baking.

LOL!

3-bizcard

over 3 years ago sdebrango

Suzanne is a trusted source on General Cooking.

No surprise if the recipe comes from you, it sounds delicious!

Dscn2212

over 3 years ago boulangere

Cynthia is a trusted source on Bread/Baking.

Thank you, sd, it is - surprisingly.

3-bizcard

over 3 years ago sdebrango

Suzanne is a trusted source on General Cooking.

Still laughing about the stone ground dijon that you have on just about everything but your coffee. LOL!!!

Dscn2212

over 3 years ago boulangere

Cynthia is a trusted source on Bread/Baking.

It's not much of an exaggeration.