2 large slices marble rye
1 tablespoon unsalted butter, softened
1 cup grated smoked Gouda
1 Melissa's Korean pear, peeled, cored, and thinly diced
Spread one side of each slice of marble rye with half of the butter.
Place one slice, butter size down, into a 9” saute pan. Top with half of the shredded cheese, spreading out to cover entire slice. Arrange pear slices evenly on top. Cover pears with remaining cheese. Top with the remaining slice of buttered rye, butter side up. Cover with a glass lid and cook over medium-high heat until cheese starts to get melty and bread browns. Using a spatula, carefully flip bread over to brown the other side. When browned to your liking, remove from pan to cutting board and cut in half. Serve with your favorite soup.