makes one sandwich
2 slices sourdough bread
1 teaspoon unsalted butter
2 teaspoons (or more!) whole-grain Dijon mustard
1/2 D'Anjou pear, cored and thinly sliced
white cheddar cheese, thinly sliced (cut enough slices to cover both slices of bread)
1. Heat a grill pan over medium-high heat.
2. Brush the grill pan with olive oil or spray lightly with cooking spray.
3. Roast the pear slices for about 2-3 minutes per side. Remove from the heat.
4. Butter one side of each slice of bread. Flip each slice of bread over and add about a teaspoon of mustard (or more if you're a mustard fan like me!) to each slice.
5. Add to the mustarded (technical term) sides of each bread slice a layer of thinly-sliced cheddar cheese followed by a layer of roasted pear slices. If you'd like, add another layer of each to each slice of bread.
6. Carefully sandwich the two slices of bread together.
7. Place the sandwich on the grill pan and grill for 3-4 minutes per side, or until the bread is golden brown and the cheese has begun to melt.
8. Serve immediately.