Author Notes
Salty, sweet, textured. I was inspired by a pear, gorgonzola salad I often order at a local restaurant. —MrsWheelbarrow
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Ingredients
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2
slices good Italian bread
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2 tablespoons
blue cheese (I like gorgonzola)
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2 tablespoons
cream cheese
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1/4 teaspoon
dijon mustard
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2 tablespoons
chopped toasted walnuts
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salt & pepper to taste
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1
bartlett or bosc pear, cored & sliced
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3
slices applewood smoked bacon
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3 tablespoons
soft salted butter
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Handful
Baby arugula
Directions
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Preheat oven to 350. Cook bacon on parchment paper for about 15 minutes, until crispy. I've been known to use the microwave for this step.
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Mix together the blue cheese, cream cheese, mustard and walnuts. Taste and add salt & pepper as you wish.
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Butter the bread on both sides and place on a board.
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Spread blue cheese mixture on each side of the bread.
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Next, add the pear slices. This is important. You want the pears to stick to the cheese, and not slide around in the middle of the sandwich.
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Add the bacon and pile on the arugula. Put the sandwich together. Press down a little.
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Heat a cast iron pan. Slip in the sandwich. Press down from time to time and griddle the sandwich, gently, slowly cooking it on both sides until browned, gooey and warmed through.
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