Grilled Pear and Blue Cheese Sandwich wth Radicchio Slaw

Categories: sandwiches

Ingredients

• 1/4 cup extra-virgin olive oil
• 1 Tbsp. fresh lemon juice
• 1/2 tsp. finely grated lemon zest
• 1/2 tsp. coarse salt, divided use
• 1/2 head radicchio, cored, julienned
• 1 small bulb fennel, cored, julienned
• Honey, to taste
• 1/4 cup walnut pieces, toasted
• 2 oz. blue cheese, at room temperature
• 4 slices rustic bread
• 1 medium Asian pear, cored, thinly sliced
• 1 to 2 Tbsp. jarred pepper jelly or fig preserves

Directions

1. Whisk 2 Tbsp. olive oil, lemon juice and zest, and 1/4 tsp. salt together in a small bowl. Spoon half the vinaigrette over the radicchio and fennel in a bowl; toss. Sprinkle with remaining 1/4 tsp. salt. Toss again; add more dressing, if needed. If mixture tastes too bitter, add a drizzle of honey. Top with the walnut pieces.
2. Spread the blue cheese over one side of 2 slices of bread, gently mushing into the bread so cheese doesn’t fall off while cooking. Layer the pear slices on top. Spread pepper jelly over one side of the other 2 slices of bread. Sandwich the pepper jelly slices over the pear and cheese slices. Spread the tops and bottoms of sandwiches with a little olive oil.
3. Heat 1 Tbsp. olive oil in a skillet or griddle over medium-high heat. When hot, add the sandwiches ; cook, turning once, until golden brown and the cheese melts. Serve with the slaw along side.

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