Recently, a friend of mine hosted the Berkeley Grilled Cheese Invitational, a competitive event that sought to put a new spin on an old favorite. Instead of Velveeta and Wonder Bread, there was smoked Gouda, Italian sausage, and arugula. However, only one sandwich emerged as the winner, and that sandwich was mine.
Ingredients
One loaf walnut bread, I used Semifreddis walnut levain
4–6 ounces gorgonzola
One semi-firm Anjou pear
4 tablespoons butter
Directions
1.Using a good bread knife, cut bread into thin slices. Generously butter both sides of the bread that will be on the outside of the sandwich.
2. Cut pear in half, and then into thin lengthwise slices. Cut cheese into small slices.
3. While you’re heating up a skillet, assemble sandwich. Place one piece of bread, buttered side down, on a plate. Layer with cheese, pear slices, and cheese again, and top with another slice of bread, buttered side out.
4. When pan is hot, place sandwich in pan, grilling on both sides until bread is golden brown and cheese is melted. Cut in half, serve warm, and prepare for immediate victory.
