Executive Chef Roger Waysok invented a hybrid PB&J Grilled Cheese for Chicago's South Water Kitchen’s menu. The sandwich is made up of Pear, Brie & blueberry Jam. Delicious!

Ingredients

  • 4 Slices brie cheese
  • 1/2 Pear sliced
  • 2 Tablespoon blueberry jam
  • 2 Slices whole wheat bread
  • 2 Tablespoon butter

Preparation

Step 1:

Spread jam evenly over one side of each piece of bread.

Step 2:

Put the cheese on top of the jam, then place pear on cheese.

Step 3:

Heat 2 tablespoons of butter in a skillet or grill on medium to low heat. Once melted, add two pieces of bread from the sandwich. Cover pan to allow cheese to melt.

Step 4:

When cheese is melted and the bread is nice golden brown, flip one side on top of the other and remove from pan.