Ingredients
• 4 slice(s) (thick) country or Pullman bread
• 1 tablespoon(s) unsalted butter, melted, or olive oil
• 1 tablespoon(s) Dijon mustard
• 4 ounce(s) Gouda, grated
• 1 red pear, thinly sliced
• 1 cup(s) baby arugula
Directions
1. Brush one side of each slice of bread with butter or oil. Form sandwiches (buttered-side out) with the Dijon, cheese, pear, and arugula.
2. Heat a large nonstick skillet over low heat. Cook the sandwiches, covered, until the bread is golden brown and crisp and the cheese has melted, 4 to 5 minutes per side.
• 4 slice(s) (thick) country or Pullman bread
• 1 tablespoon(s) unsalted butter, melted, or olive oil
• 1 tablespoon(s) Dijon mustard
• 4 ounce(s) Gouda, grated
• 1 red pear, thinly sliced
• 1 cup(s) baby arugula
Directions
1. Brush one side of each slice of bread with butter or oil. Form sandwiches (buttered-side out) with the Dijon, cheese, pear, and arugula.
2. Heat a large nonstick skillet over low heat. Cook the sandwiches, covered, until the bread is golden brown and crisp and the cheese has melted, 4 to 5 minutes per side.
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