Monterey Jack & Pepper Jack Cheese with Pears on Grilled Sourdough Bread
Thomas Kriebel, Executive Chef, Restaurant at PSFS, Loews Philadelphia Hotel, 1200 Market Street, Philadelphia
Makes 1 Serving
Ingredients
- 1/2 of a pear, sliced
- 3 tablespoons butter, softened
- 2 slices of sourdough bread
- 2 oz. Monterey Jack cheese
- 2 oz. Pepper Jack cheese
- 1/4 cup mixed greens
- 1 tablespoon raspberry vinaigrette
- Black seedless grapes
Directions
In a hot pan, sauté pear in 1 tablespoon of butter until tender, put aside to cool. Make a sandwich with the cheeses and pears. Spread soft butter on both sides of sourdough bread and place in hot sauté pan. Cook until golden brown on each side. Serve with black seedless grapes and mixed green salad tossed in raspberry vinaigrette.