Mushroom-Gorgonzola Sandwich with Pear Compote
Mr. Sandwich is my name, and satisfying eager lunch-goers is my game. [Photo credit: Alex Paternostro]
by Seth Paternostro
November 19, 2021
If I were a sandwich, I would want to be rich. With mounds of mushrooms and a complex cheese by my side, I’d grab a sweet honey and drive along the curves of a beautiful pear. My edges would be crisp, and my sides sturdy. I’d even have a special rack to keep me off the ground, far away from the mush and mash of those proletarian plates.
Serves 1
Total time
30 minutes
Equipment:
cutting board, chef’s knife or cleaver, microwave-safe bowl, mixing bowls, griddle or sauté pan, clean kitchen towel or paper towel, pastry brush, metal spatula
Tableware:
plate, small drying rack (to maintain crisp)
Ingredients
2 slices bread, preferably sourdough with a relatively tight crumb
½ cup crumbled gorgonzola
2 tbsps unsalted butter
1 pear
2 tsp honey
Bacon, for serving
Black pepper, as needed
Neutral oil, as needed
Kosher salt, as needed
Instructions
Set out all equipment, tableware, and ingredients. Prepare ¼ x Mushroom Medley Master Recipe.
Wash, and peel the pear. Remove the stem, halve, core, then thinly slice. Mix with the honey.
Turn the griddle to medium-low heat, and wipe with a few drops of neutral oil.
Crumble the cheese if not already crumbled, and combine with the mushroom medley.
Melt the butter in the microwave with a pinch of salt, then brush one side of each bread slice with the butter.
Place one piece of bread, buttered-side down, on the griddle. Cover with the mushroom cheese mixture and the second slice of bread.
Cook until the bottom is golden brown, then flip, and repeat. Turn the heat down if the bottom browns faster than the cheese inside melts.
Remove the sandwich to a cutting board, slice into 2 triangles, then place on a small drying rack to stay crisp on the bottom. The second half can steam and go soggy by the time you finish the first if it’s left on a plate.
Enjoy this strongly-flavored sandwich with a slice of bacon and the pear compote on the side.
Note: If you are making multiple sandwiches, another option is to brown each side of the sandwiches over medium-high heat and then transfer them all to a 400°F oven to quickly melt the cheese inside. When I make 1 sandwich for myself, I just prefer not to light the oven up.
NUTRITION FACTS:
Calories 761 Total Fat 25.5g (33%) Saturated Fat 13.8g (69%) Cholesterol 63mg (21%) Sodium 1463mg (64%) Total Carbohydrate 109.8g (40%) Dietary Fiber 8.8g (31%) Total Sugars 31g Protein 25.7g Vitamin D 0mcg (0%) Calcium 149mg (11%) Iron 5mg (29%) Potassium 471mg (10%) - Note: Please read our Nutrition Disclaimer.
Seth Paternostro is a writer and recipe developer based in Chicago. He is a co-founder of Our American Cuisine and graduated summa cum laude from Princeton University with an A.B. in East Asian Studies. You can learn more about him here.
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