Gorgonzola, pine nut & pickled pear

Gorgonzola, pine nut & pickled pear

By
From
Melts
Makes
1
Prep
10 mins
Cooking time
10 mins
Photographer
Jaqui Melville

Tangy and delicious, this rich, creamy blue cheese from Italy is fantastic in a melt. A quick pickled pear marries brilliantly here.

Ingredients

Quantity Ingredient
1 tablespoon pine nuts
2 slices rye sourdough bread
1 tablespoon butter, at room temperature
50g gorgonzola, sliced

Pickled pear

Quantity Ingredient
2 tablespoons rice vinegar
1 teaspoon honey
1/2 pear, cored and thinly sliced

Method

  1. Toast the pine nuts in a small dry frying pan over a medium heat for about 5 minutes, shaking the pan occasionally so the kernels don’t burn, until golden all over. Transfer the pine nuts to a bowl and set aside.
  2. Mix the rice vinegar and honey together in a small bowl. Submerge the sliced pear in the liquid and leave for 2–3 minutes.
  3. Butter both slices of sourdough on one side and lay them butter-side down. Put the Gorgonzola on one of the slices, then lay the pickled pear on top. Carefully sprinkle over the pine nuts, drizzle over some of the vinegar and honey liquid, and top with the other slice of bread, buttered side facing out.
  4. Heat a heavy-based frying pan over a medium heat and transfer the sandwich into the pan. Fry for 3 minutes, pressing down with a spatula to help it cook, then turn the sandwich over and cook for another 2–3 minutes. It’s ready to serve when the bread is golden and crispy on the outside and the cheese is melted on the inside. You can also cook the sandwich in a toasted sandwich maker or panini press if you prefer. Eat this as an open-faced sandwich if you like!

Best bread:

  • rye, sourdough
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