READY IN: 15minsYIELD: 3 sandwcihes


  • 1largebosc pear, washed
  • 6slicessourdough bread (ciabatta or French bread)
  • 3ouncesbrie cheese, thinly sliced
  • 3teaspoonspomegranate molasses (1 tsp. per sandwich)
  • 12 teaspoonblack pepper (to taste)
  • 6slicesblack forest ham
  • 6leavesbutter lettuce, washed
  • 3teaspoonsDijon mustard (or as needed)
  • 14 cupbutter, room temperature(or as needed)

    Serving Size: 1 (985) g

    Servings Per Recipe:1

    Calories: 742.4

    Calories from Fat 276 g 37 %

    Total Fat 30.7 g 47 %

    Saturated Fat 17 g 84 %

    Cholesterol 101 mg 33 %

    Sodium 1758.9 mg 73 %

    Total Carbohydrate87.2 g 29 %

    Dietary Fiber 6.6 g 26 %

    Sugars 11.1 g 44 %

    Protein 31.1 g 62 %


  • Assemble sandwich by placing slices of brie followed by slices of pear on bread. Drizzle 1 teaspoons of pomegranate molasses on top of the pear slices per sandwich; season with freshly ground black pepper. Place a couple of slices of ham on before adding a couple leaves of lettuce.
  • Generously spread mustard on the other bread slices and place face down on the lettuce. Spread butter on one side only.
  • In a panini press or skillet over medium heat, place sandwiches butter side down and put press on top, pressing down gently. If not using a panini press, place a heavy lid on top.
  • Grill for 2 minutes or until nicely brown. Remove press or lid and butter top slices before carefully flipping them over. Replace press or lid, gently press down again and grill for 2 minutes or until nicely browned. Serve immediately.Makes 3 sandwiches.
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