Put down the plastic-wrapped cheese singles and try this savory, Jammy Gorgonzola and Pear Grilled Cheese with fig jam and thyme butter. Sweet, seasonal pears get jammy with figs and creamy gorgonzola cheese. It's a melt-in-your-mouth delicious spin on the classic grilled cheese.
Who doesn't love a melty cheese sandwich? Ooey gooey gorgonzola goes so well with pears and figs. The addition of fresh thyme to the buttered bread adds a layer of earthy flavor. Your griddle will be begging for this gourmet grilled cheese sandwich.
Gorgonzola is basically an Italian blue cheese that is made from cow's milk. It tends to be milder than blue cheese but still has a full-bodied, salty, and earthy flavor. Blue cheese and gorgonzola are pretty much interchangeable in recipes; however, this will depend on your taste. Either cheese PEARS perfectly with pears, though!
Ingredients
See below for a quick description of the ingredients you need for this gorgonzola and pear grilled cheese.
- Bread- Use a good-quality thick bread. I use rustic bread (like sourdough) that is wider than most store-bought sliced bread. It will hold the ingredients better, and you can easily cut it in half to make two servings.
- Pears- I prefer Bosc pears for this recipe. They are firmer and sweeter and hold up well to the gorgonzola. Use a pear that you love to eat. Bartlett varieties are also a good choice.
- Fig jam- Choose a brand you love.
- Gorgonzola cheese- A mild Italian blue cheese. I like to buy the block and slice it myself, but you can buy crumbles as well.
- Butter- Unsalted or salted is fine. I use unsalted so I can control the salt.
- Thyme- Fresh thyme is best, but you can use dried if that is all you have. If using dried thyme, smell it first to make sure it is still fresh and earthy.
See recipe card for full list of ingredients and quantities.
Instructions
You don't need anything fancy to make this gourmet grilled cheese sandwich. A panini maker, grill pan, or fry pan will do the trick. I love this panini maker and use it all the time.
Step 1. Mix the softened butter with the thyme. Set aside.
Step 2. Spread the fig jam on one side of two pieces of bread. Place the sliced pears on one side of the bread.
Step 3. Layer the gorgonzola over the pears. Place the other slice of bread on top to make a sandwich.
Step 4. Spread the thyme butter evenly over both sides of the bread. Grill until the bread is golden brown and the cheese is melted.
👩🍳Expert tip
For the best taste, make sure your pears are ripe. The riper the pears, the sweeter and softer they will get when grilled.
Substitutions and variations
Try some of these swaps or variations to suit your tastes.
- Blue cheese- Blue cheese can be swapped out for the gorgonzola. You can also try a milder Gruyère cheese for a perfect melt.
- Fruit jams - Try apricot, strawberry, blueberry, or even pear jam. Whatever you choose, make sure it's a good-quality jam made from real fruits.
- Thyme - If you don't have fresh thyme, you can use dried. Rosemary also goes well with pears.
- Caramelized onions- Try adding caramelized onions to bump up the sweet and savory notes.
FAQ
The grilled cheese police won't come after you if you don't do this, but buttering your bread first gives the bread the best flavor and allows the butter to spread evenly. Make sure your butter is softened to a spreadable consistency for the best results.
Related recipes
Feeling cheesy? Here are some of my favorite recipes with cheese!
Did you make this recipe? I would love to hear about it! Please leave a ⭐⭐⭐⭐⭐ rating with a comment right below the recipe card. If you snap a photo of your creation, don't forget to tag me on Instagram @brunchandbatter.
📖Recipe
Jammy Gorgonzola and Pear Grilled Cheese
Equipment
- 1 grill pan or panini maker
Ingredients
- 4 tablespoon unsalted butter softened
- 1 tablespoon fresh thyme
- pinch of flaky sea salt or Kosher salt
- 4 slices thick bread, such as sourdough about ½ thick
- 4 tablespoon fig jam
- 1 pear, peeled and sliced thin (Such as Bosc) about 7-8 slices, ¼ inch thick
- 4 oz gorgonzola cheese sliced or crumbled
Instructions
- In a small bowl, add the softened butter, thyme, and salt. Mix to combine and set aside. (If using salted butter, omit the additional salt).4 tablespoon unsalted butter, 1 tablespoon fresh thyme, pinch of flaky sea salt or Kosher salt
- Heat a grill/saute pan or panini maker on medium-high heat.
- Spread about 1 tablespoon of fig jam over one side of each bread slice. Layer the pear slices and gorgonzola evenly on two of the slices, jam-side up. Place the remaining slices of bread on top, with the fig jam facing inward, to form sandwiches.4 slices thick bread, such as sourdough, 4 tablespoon fig jam, 1 pear, peeled and sliced thin (Such as Bosc), 4 oz gorgonzola cheese
- Brush (or spread) half of the thyme butter over the tops of the sandwiches, then place them butter-side down in a heated grill pan or skillet. Cook, pressing gently with a spatula, until the bottoms are golden brown. Spread the remaining butter on the un-buttered sides, flip the sandwiches, and continue cooking until the bread is crisp, golden, and the cheese has melted and is bubbling, about 4-5 minutes total.
- If using a panini maker, follow the manufacturer's directions and cook until golden brown and the cheese is melted. Serve immediately.
Notes
- For the best taste, make sure your pears are ripe. The riper the pears, the sweeter and softer they will get when grilled.
- Choose a good-quality bread.
- You can substitute blue cheese for the gorgonzola.
Nutrition*
*Nutrition information is provided as a courtesy and is an estimate only. Nutrition information can vary depending on many factors, such as products used, measurements and substitutions, therefore it is recommended that you obtain nutritional calculations based on your own finished recipe.
Marilyn says
This is a great combo. But I definitely suggest you use in season pears and the Bosc. I used Bartlett pears in March and they were just a tad under ripe. Also, I’d use a stronger bleu cheese to counter the sweetness of the fig and the pear. I used Gorgonzola dolce and I found myself looking for the funkiness of the cheese as a contrast. But that’s totally a personal preference. Great Sammie!!
Jennifer says
So glad you liked it!
Jennifer says
It definitely takes practice to get the technique right, but you got this! So glad you loved the taste.