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Pear and Brie Croque-Monsieur

Pear and Brie Croque-Monsieur
When Chuck Williams introduced the stovetop croque-monsieur iron to Williams-Sonoma customers in 1959, it was very popular. A classic croque-monsieur recipe often accompanied the iron, although sometimes Chuck prepared sweet versions of the sandwich, such as sautéed apples and cheddar cheese. This variation includes sautéed pear and Brie cheese.

Ingredients:

  • 1 Tbs. unsalted butter, plus 1 Tbs. softened
     unsalted butter
  • 1 Bosc or Anjou pear, cored, peeled and cut
     into 1⁄4-inch-thick slices
  • Salt and freshly ground pepper, to taste
  • 4 slices country-style white sandwich bread
  • 2 oz. Brie cheese, cut into thin slices or
     small chunks

Directions:

In a sauté pan over medium-high heat, melt the 1 Tbs. butter. Add the pear and sauté, stirring occasionally, until lightly golden and just tender, 3 to 4 minutes. Season with salt and pepper.

Preheat an electric croque-monsieur maker according to the manufacturer's instructions.

Lightly butter one side of each bread slice with the 1 Tbs. softened butter. Lay 2 bread slices, buttered side down, on the preheated croque-monsieur maker. Spoon equal amounts of pear over the slices in an even layer. Arrange equal amounts of cheese over each, season with pepper, then top each with one of the remaining bread slices, buttered side up.

Close the lid and cook the sandwiches according to the manufacturer's instructions until they are golden and crisp and the cheese is melted. Transfer the sandwiches to a cutting board and cut in half. Serve immediately.
Serves 2.
Williams-Sonoma Kitchen.