Première fournée de weston


Grilled cheese sandwiches with caramelized pear, nuts and figs

For 4 grilled cheese sandwiches


  • 2 Bosc pears, thinly sliced
  • 15 ml of cold-pressed olive oil
  • 30 ml of balsamic vinegar
  • 200 g of cheddar cheese
  • 4 figs, thinly sliced
  • Chopped, roasted nuts
  • 8 slices of light rye bread


  • Fry the pear slices in oil.
  • Deglaze with balsamic vinegar.
  • Cool slightly.
  • Build the grilled cheese sandwiches by arranging the cheese, caramelized pears, fig slices and nuts on 4 slices of rye bread.
  • Pack down the sandwich.
  • Pan-fry on both sides, pressing down on the sandwich with a spatula, a small cast iron pan or a small saucepan.
  • Cut in half and serve.