Sweet Pear and Rosemary Honey with Havarti Grilled Cheese
3 tablespoons butter
1/3 cup honey
1 tablespoon fresh rosemary, chopped
8 slices challah bread or brioche
2 tablespoons raspberry or strawberry jam
8 slices fresh pear
16 slices Havarti cheese
1 egg, whisked
1 tablespoon milk
- In a small saucepan over medium heat, melt 1 tablespoon of butter. Add honey and rosemary and stir until blended. Reduce heat to low and simmer for about 30 minutes. Remove from heat.
- On each slice of 4 slices of bread layer 1/2 tablespoon raspberry jam, 1 slice of cheese and 2 slices pear. Drizzle with honey and top with 1 more slice of cheese and remaining bread slices.
- Heat a skillet on medium and melt 1 tablespoon of butter. In a shallow bowl, whisk egg and milk together. Dip composed sandwiches in egg mixture, add to skillet two sandwiches at a time and cook for about 3-4 minutes or until bread becomes golden and cheese starts to melt. Flip sandwich once and cook until cheese melts and bread becomes golden, another 3-4 minutes. Repeat with additional sandwiches. Cut in half and serve hot.
Craving grilled cheese lunch, dinner or anytime? Do yourself a favor and try one of my other Grilled Cheese Month creations. Gooalicious.