Grilled Chicken Pear And Fontina Sandwich Recipes

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GRILLED BRIE AND PEAR SANDWICH



Grilled Brie and Pear Sandwich image

This grilled Brie and pear sandwich is dedicated to National Grilled Cheese Sandwich Day, which happens every April 12, thanks mostly to bored food bloggers and cheese-industry marketing cartels. I'm looking at you, Wisconsin.

Provided by Chef John

Categories     Main Dish Recipes     Sandwich Recipes     Grilled Cheese

Time 15m

Yield 1

Number Of Ingredients 7

2 tablespoons butter, softened
2 thick slices French bread
6 thin slices Brie cheese, or more to taste
12 fresh thyme leaves, or to taste
1 pinch cracked black pepper
6 slices pear (such as Bosc)
salt to taste

Steps:

  • Generously butter one side of each slice of bread.
  • Heat a skillet over medium heat.
  • Place bread slices butter-side down into hot skillet. Arrange Brie cheese slices on top of each piece of bread. Sprinkle thyme and cracked black pepper over the top.
  • Spread pear slices in a single layer over the Brie cheese on one slice of bread and top with a pinch of salt.
  • Flip the slice of bread without pears onto the slice of bread with the pear slices. Continue cooking sandwich until cheese and pear are heated through and cheese is melted, 2 to 3 minutes per side. Transfer to a plate and cut into halves.

Nutrition Facts : Calories 670.3 calories, Carbohydrate 56.5 g, Cholesterol 121.1 mg, Fat 41.3 g, Fiber 6.3 g, Protein 22 g, SaturatedFat 25.5 g, Sodium 998.4 mg, Sugar 10.4 g

GRILLED PORK AND FONTINA SANDWICHES



Grilled Pork and Fontina Sandwiches image

Provided by Giada De Laurentiis

Categories     main-dish

Time 38m

Yield 4 servings

Number Of Ingredients 11

2 (8-ounce) 1-inch thick, boneless pork loin chops
Olive oil, for drizzling
Kosher salt and freshly ground black pepper
2 teaspoons herbes de Provence
1/2 cup mayonnaise
1/4 cup packed chopped fresh basil leaves
2 teaspoons lemon zest
1 teaspoon lemon juice
1 (1 pound) loaf ciabatta or rustic bread, ends trimmed, cut in 1/2 horizontally
4 romaine lettuce leaves, halved lengthwise
4 ounces fontina cheese, cut into (1/4-inch thick) slices

Steps:

  • Put a grill pan over medium-high heat or preheat a gas or charcoal grill. Drizzle the pork chops on both sides with olive oil and season with salt and pepper, to taste. Sprinkle both sides with the herbs de Provence and grill for 10 minutes. Turn the chops over and cook until an instant-read thermometer inserted into the thickest part of the meat registers 160 degrees F. Transfer the chops to a cutting board and let them rest for 10 minutes. Slice each chop into 6 (1/4-inch thick) slices.
  • In a small bowl, combine the mayonnaise, basil, lemon zest, and lemon juice until smooth. Season with salt and pepper, to taste.
  • To assemble the sandwiches: Lay the bottom half of the bread on a work surface and spread with 1/2 of the mayonnaise mixture. Add the lettuce leaves, arrange the cheese slices on the lettuce and top with the pork slices. Spread the top half of the bread with the remaining mayonnaise mixture and cover the sandwiches. Slice the loaf into 4 pieces and serve.

WILLIAM-SONOMA'S GRILLED FONTINA SANDWICHES WITH PROSCIUTTO AND



William-Sonoma's Grilled Fontina Sandwiches With Prosciutto and image

This is a sophisticated version of the classic grilled cheese sandwich. Italian fontina is a creamy, mild cheese with fine melting qualities. A Swiss-type cheese, such as Gruyère or Emmentaler, would also be good.

Provided by KellyMac6

Categories     Lunch/Snacks

Time 22m

Yield 6 serving(s)

Number Of Ingredients 5

8 tablespoons unsalted butter
12 slices firm white bread (french, sourdough, brioche, or challah)
3/4-1 lb Fontina cheese, sliced
6 slices prosciutto
1 ripe pear, such as Bartlett

Steps:

  • First, clarify the butter: Melt the butter in a small, heavy saucepan over very low heat, watching carefully so it does not burn. Remove from the heat and let stand briefly.
  • Using a spoon, skim off and discard the foam from the surface.
  • Carefully pour off the clear yellow liquid into a bowl.
  • Discard the milky solids left behind in the pan.
  • Lay 6 slices of the bread on a work surface and top evenly with the cheese, 1 slice of prosciutto and the pear slices. Top with the remaining bread.
  • Brush a wide sauté pan or stovetop grill pan generously with the clarified butter and warm over medium heat.
  • When it is hot, place as many sandwiches as will fit in the pan without crowding and weight them down with a pan lid.
  • Cook until the bottoms are golden brown, about 4 minutes.
  • Adding more butter as needed, carefully flip the sandwiches, replace the lid, and cook on the other side until golden brown, about 4 minutes more. The cheese will have melted.
  • Remove the sandwiches from the pan and keep warm.
  • Repeat with the remaining sandwiches.
  • Cut each sandwich in half and serve warm.

GRILLED CHICKEN, PEAR, AND FONTINA SANDWICH



Grilled Chicken, Pear, and Fontina Sandwich image

After eating something similar in a gourmet deli, I decided I could make this at home. An easy yet elegant sandwich, you'll be surprised how good it is!

Provided by Traci-in-Cali

Categories     Pan Fried Chicken Breasts

Time 15m

Yield 2

Number Of Ingredients 6

3 tablespoons olive oil, divided
1 (6.0 ounce) package cooked and carved chicken breast (such as Hormel®)
1 red onion, thinly sliced
4 slices sourdough bread
3 ounces grated fontina cheese
1 pear, thinly sliced

Steps:

  • Heat 1 tablespoon olive oil in a large nonstick skillet; cook and stir chicken breast and onion until heated through, 3 to 4 minutes. Transfer to a plate.
  • Wipe out skillet with a paper towel. Heat 1 tablespoon olive oil until bubbling. Add 2 bread slices; sprinkle half of the fontina cheese on top. Cover cheese with half of the chicken and onion. Cook until bread is toasted and cheese is melted, 1 to 2 minutes.
  • Layer pear slices over chicken and onion; press bread slices together to make a sandwich. Repeat with remaining oil, bread slices, fontina cheese, chicken, onion, and pear slices to make second sandwich.

Nutrition Facts : Calories 697.7 calories, Carbohydrate 46.8 g, Cholesterol 120.7 mg, Fat 37.6 g, Fiber 4.7 g, Protein 43.7 g, SaturatedFat 12.1 g, Sodium 730.8 mg, Sugar 12.4 g

GRILLED CORNED BEEF AND FONTINA SANDWICHES



Grilled Corned Beef and Fontina Sandwiches image

This is from Bon Appetit...use deli corned beef or leftovers. Great with coleslaw as a side...and of course a dill pickle.

Provided by Little Suzy Homemak

Categories     Lunch/Snacks

Time 10m

Yield 4 serving(s)

Number Of Ingredients 6

8 slices jewish-style rye bread
Dijon mustard
1 lb corned beef, thinly sliced
8 ounces Fontina cheese, thinly sliced
1/2 sweet onion, thinly sliced
4 tablespoons butter, divided

Steps:

  • Place 4 bread slices on work surface.
  • Spread mustard on 1 side of each. Divide corned beef among bread slices. Top with cheese and onion. Cover with remaining 4 bread slices, pressing slightly to adhere.
  • Melt 2 tablespoons butter in each of 2 large nonstick skillets over medium heat. Place 2 sandwiches on each skillet and cook until golden brown on bottom, pressing occasionally with spatula, about 3 minutes. Turn sandwiches over and cook until golden on bottom and cheese melts, about 3 minutes. Transfer sandwiches to plates, cut in half and serve.

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