Brunch & Batter

  • Subscribe
menu icon
go to homepage
  • About Me
  • Recipes
  • Work With Me
subscribe
search icon
Homepage link
  • About Me
  • Recipes
  • Work With Me
×
  • Lavender lemonade in a glass with a wooden sign.
    Refreshing Lavender Lemonade
  • A close up of brownies on a white surface.
    Fudgy Valrhona Chocolate Brownies
  • Angled view of savory French toast with a fried egg on top over greens.
    Savory French Toast with Parmesan, Lemon & Herbs
  • Close up of asparagus leek soup in a white bowl over a yellow striped linen.
    Creamy Asparagus Leek Soup
  • Close up of a banana smoothie in a clear jug with a straw.
    Creamy Banana Date Smoothie
  • Close up of mushroom toast on parchment paper.
    Wild Mushroom Tartine
  • Lavender rhubarb cake on a white plate surrounded by flowers.
    Rhubarb and Lavender Cake
  • Overhead close up of scrambled eggs in a blue skillet.
    Buttermilk Scrambled Eggs
  • Close up of pesto salad in a beige bowl on a wood surface.
    Orzo Pesto Salad
  • A sack of banana pancakes with banana topping on a grey plate with bananas in the background.
    Banana Bread Pancakes with Banana Compote
  • Slice of chocolate chip cake on a pink surface with chips in the background.
    Chocolate Chip Loaf Cake
  • Stack of green chili cheddar waffles with honey dripping down them.
    Green Chili Cheddar Waffles
Home » Recipes » Lunch

Jammy Gorgonzola and Pear Grilled Cheese

Published: Nov 21, 2022 by Jennifer

Jump to Recipe Print Recipe

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.

Gorgonzola grilled cheese cut in half on a white plate.
Sweet and savory layers make this grilled cheese stand out.

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.

Jump to:
  • Gorgonzola versus blue cheese
  • Ingredients
  • Instructions
  • Substitutions
  • Equipment
  • 💡Top tip
  • FAQ
  • Related recipes
  • 📖Recipe

Gorgonzola versus blue cheese

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. Gorgonzola cheese is readily available in supermarkets.

Ingredients

See below for a quick description of the ingredients you need for this gorgonzola and pear grilled cheese.

  • Bread- Use good 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.

Gorgonzola and pear grilled cheese stacked and melty on a white plate.
Look at that melty goodness!

Instructions

See below for assembling the pear and gorgonzola grilled cheese.

Butter mixed with thyme in a small bowl.

Mix the softened butter with the thyme. Set aside.

Cut pears on two slices of bread with fig jam.

Spread the fig jam on one side of two pieces of bread. Place the sliced pears on one side of the bread.

Bread prepared with fig jam, pears, and gorgonzola.

Layer the gorgonzola over the pears. Place the other slice of bread on top to make a sandwich.

Bread spread with thyme butter ready to be grilled.

Spread the thyme butter evenly over both sides of the bread. Grill until bread is golden brown and cheese is melted.

Substitutions

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 gruyere cheese for a perfect melt.
  • Fruit jams - Try apricot, raspberry, 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.
Gorgonzola grilled cheese cut in half on a white plate.

Equipment

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.

💡Top tip

For the best taste, make sure your pears are ripe. The riper the pear, the sweeter and softer the pears will get when grilled.

FAQ

Is it better to butter the bread or the pan for grilled cheese?

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!

  • Close-up of ricotta and lemon stuffed crepes with a raspberry sauce on top.
    Whipped Ricotta and Lemon Stuffed Crepes
  • Fried egg with bread being dunked in a runny yolk.
    Parmesan Chili Crisp Fried Eggs
  • Eye level view of peach, prosciutto and burrata panini stacked high on a white plate with a peah in the background.
    Peach, Prosciutto and Burrata Panini
  • Overhead view of smoked gouda and chive scones cut in eight triangles on a concrete gray background
    Smoked Gouda and Chive Scones

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

Gorgonzola grilled cheese cut in half on a white plate.

Jammy Gorgonzola and Pear Grilled Cheese

Put down the plastic-wrapped cheese singles and try this savory gorgonzola and pear grilled cheese with fig jam. 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.
5 from 2 votes
Prevent your screen from going dark
Print Recipe Pin Recipe
Prep Time 10 minutes mins
Cook Time 5 minutes mins
Total Time 15 minutes mins
Course Lunch, Main Course
Cuisine American
Servings 2
Calories 693 kcal

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 thick bread, such as sourdough about ½ thick
  • 4 tablespoon fig jam
  • 1 pear, peeled and sliced thin 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 1 tablespoon of the fig jam onto one side of each slice of bread. Divide the pears and gorgonzola onto 2 slices of bread (on top of the fig jam). Top with the remaining slices of bread with the fig jam facing inward. Spread half of the thyme butter on the top of the sandwiches, and lay them down on the grill/saute pan. Cook, pressing down slightly until the bottoms are golden brown. Spread the remaining butter on the top of the sandwiches and flip, cooking them until they are golden and the cheese is nicely melted and bubbly (about 4 -5 minutes total).
    4 thick bread, such as sourdough, 4 tablespoon fig jam, 1 pear, peeled and sliced thin, 4 oz gorgonzola cheese
  • If using a panini maker, follow the manufacturer's directions and cook until golden brown and the cheese is melted. Serve immediately.

Nutrition*

Serving: 1gCalories: 693kcalCarbohydrates: 65.8gProtein: 16.3gFat: 39.8gSaturated Fat: 26.4gCholesterol: 120mgSodium: 934mgPotassium: 184mgFiber: 4.4gSugar: 29.7gCalcium: 396mgIron: 2mg

*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.

Have you tried this recipe?Leave a comment below and share a photo on Instagram. Tag @brunchandbatter or hashtag it with #brunchandbatter

More Sweet and Savory Lunch Recipes

  • Overhead of a brioche grilled cheese cut in half on a wood surface.
    Brioche Grilled Cheese with Dijon Butter
  • Chili in a white bowl with shredded cheese and a tortilla chip.
    Fire Roasted Chili with Turkey
  • Overhead of two halloumi sandwiches on parchment paper with lettuce in the background.
    Halloumi Sandwich with Red Pepper Aioli
  • Cloe-up of blackberry grilled cheese with blackberries in the foreground.
    Blackberry Boursin Grilled Cheese

Comments

    5 from 2 votes (1 rating without comment)

    Thanks for brunching! Let me know what you think: Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




  1. Marilyn says

    March 08, 2025 at 1:53 pm

    5 stars
    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!!

    Reply
    • Jennifer says

      March 08, 2025 at 2:04 pm

      So glad you liked it!

      Reply
    • Jennifer says

      March 08, 2025 at 2:06 pm

      It definitely takes practice to get the technique right, but you got this! So glad you loved the taste.

      Reply
Author looking at the camera holding eggs.

About Jennifer

Oh hey there! I'm Jennifer, the recipe developer, blogger, and food photographer behind Brunch and Batter. I've been a seasoned home cook (and nurse) for over 25 years, specializing in unique breakfast recipes, updated lunch classics, and simple, no-fuss desserts. I'm so glad you found me! Read more...

Popular Recipes

  • Close-up of berry granola in a clear mason jar on a wood surface.
    Mixed Berry Granola
  • Three date muffins on a textured pan with brown sugar and dates.
    Brown Sugar Date Muffins
  • Lemon pizzelles stacked on top of each other on white wood with lemon in the background.
    Easy Lemon Pizzelle
  • Close-up of goat cheese-scrambled eggs on a white plate.
    Goat Cheese Scrambled Eggs

Egg-Free Breakfast Ideas

  • Close-up of a cheddar and sage biscuit on a white plate.
    Savory Cheddar and Sage Biscuits
  • Overhead and close-up view of lemon ricotta toast on white parchment paper.
    Lemon Ricotta Raspberry Toast
  • Breakfast banana split with yogurt with fresh fruit and nuts.
    Brûlée Banana Split with Yogurt
  • Candied bacon with rosemary on a wire rack.
    Rosemary and Fig Candied Bacon

Subscribe for free to receive my latest recipes!

Subscribe

* indicates required
 
 

Footer


↑ back to top

About

  • Privacy Policy
  • Terms & Conditions

Newsletter

  • Sign Up for recipes

Contact

  • Work with Me
  • Portfolio

Copyright © 2025 Brunch and Batter

Rate This Recipe

Your vote:




A rating is required
A name is required
An email is required

Recipe Ratings without Comment

Something went wrong. Please try again.