Everyday Cooking Adventures' Pear, Brie & Smoked Salmon Sandwich

In wanting to come up with another delicious sandwich idea that isn’t just sliced bread, deli meat and a slice of cheese, I developed this lovely sandwich creation. I used a perfectly ripe D’Anjou pear and smoked salmon to use up the leftovers from my other sandwich creation: Smoked Salmon Sandwiches. However, the next day I tried it with bacon instead and it was incredibly delectable! I haven’t tried it with prosciutto but it will be my next attempt because I’m pretty sure it will be a divine combination. This took me about 5 minutes total, 10 minutes when I used the bacon. I enjoyed it down to the last nibble. Here’s my pear & brie sandwich:

Pear, Brie, & Smoked Salmon Sandwich ©EverydayCookingAdventures 2013

Pear & Brie Sandwiches

By: Everyday Cooking Adventures, 2013

Serves: 2

Ingredients:

1 pear, rinsed, cored, and sliced thinly
2 rolls, sliced in half
Dijon mustard
handful of sprouts
smoked salmon/lox, 2-4 strips of prosciutto, or 2 strips bacon
4 brie cheese slices, approximately 1/2″ thick each
fresh ground black pepper

Directions:

1. Heat oven to 300ºF. Warm pre-sliced rolls right on the rack for about 3 minutes or until warm to the touch. You can prep the pear and cheese while waiting for the oven to heat up.

2. If you are using smoked salmon or prosciutto, skip to step 3! Otherwise, in a medium-large skillet, put in 2 slices of bacon and warm on medium heat, cooking the bacon, and flipping a couple times to make sure both sides get nice and crispy. I cover my skillet with a piece of foil to keep the grease from spitting up at me during cooking time.

3. Place the bottom of each warmed roll on a plate and pile with the brie, sprouts, pear slices, and sprinkle with the black pepper. If you made bacon, pat dry on paper towels when finished cooking and break in half. Put 2 pieces on each roll (1 whole piece of bacon for 1 sandwich). Or if you’re using smoked salmon or prosciutto pile those on the sandwich instead.

4. Brush the tops of each roll with the Dijon mustard and enjoy!