Plant-Based

Grilled Pear & Blue Cheese Sandwich

Throw the pear, blue cheese and arugula you're used to seeing in a salad between two slices of country bread with a schmear of Dijon, and you've got a grilled sandwich you won't soon forget!

Servings
1
Prep Time
5 min
Cook Time
2 min
Duration
7 min

Ingredients

  • 2 tsp honey Dijon mustard
  • 2 slices country wheat or whole-wheat bread, divided
  • 1/2 oz blue cheese, sliced
  • 1/2 Anjou pear, cored and sliced
  • 1/2 cup baby arugula leaves

Preparation

  1. Spread Dijon on 1 slice of bread. Add cheese, pear and arugula. Top with remaining slice of bread. Place sandwich in a hot panini press and grill until cheese melts and begins to bubble and bread is crisp, about 3 minutes. (NOTE: Alternatively, toast sandwich in a nonstick skillet on medium-high heat, flipping once.)

Nutrition Information

  • Serving Size 1 sandwich
  • Calories 244
  • Carbohydrate Content 36 g
  • Cholesterol Content 8 mg
  • Fat Content 5 g
  • Fiber Content 6 g
  • Protein Content 10.5 g
  • Saturated Fat Content 2 g
  • Sodium Content 302 mg
  • Sugar Content 13 g
  • Monounsaturated Fat Content 0 g
  • Polyunsaturated Fat Content 0 g