buttery pear plays beautifully off the tangy mustard.
- 2 slices whole-grain bread
- 1-2 teaspoons whole-grain mustard
- 1 ounces Brie, sliced
- 1/4 pear, cored and sliced
- 1 tablespoon extra-virgin olive oil
Heat a cast-iron skillet over medium-low heat. Spread both slices of bread with mustard and top one slice with Brie and pear. Top with remaining slice and press together gently. Generously brush both sides of sandwich with oil.
Place sandwich in skillet and cover with a piece of foil. Place a half-filled teakettle or a heavy skillet on top to weigh it down and cook until bread is golden and cheese begins to melt, 1 to 2 minutes per side. Serve warm.