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!
- 4 Slices brie cheese
- 1/2 Pear sliced
- 2 Tablespoon blueberry jam
- 2 Slices whole wheat bread
- 2 Tablespoon butter
Spread jam evenly over one side of each piece of bread.
Put the cheese on top of the jam, then place pear on cheese.
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.
When cheese is melted and the bread is nice golden brown, flip one side on top of the other and remove from pan.