Who doesn’t love a grilled sandwich? I discovered that pears are delicious on a grilled rye sandwich. I don’t have a grill nor a yard for grilling, but if you turn your stove fan on high and pay attention you can grill thinly sliced pears on the electric burner. Just don’t try to do more than three slices at a time.
To make this sandwich, I heated my griddle to medium heat and buttered two slices of rye bread. I spread some caramelized onion jam on one side and some tomato jerk jam on the other. I layered 1/2 of a pear thinly sliced and grilled on top of both slices of bread and let them cook on the griddle until toasted, putting the sandwich together after it’s done.
The char on the pear gives it such a delicious flavor, sort of sweet and smoky. The onion jam is deep and herbaceous with the flavor of bay and thyme lifted by balsamic vinegar. The tomato jerk jam is bright, sweet and earthy. Together they all come together into a burst of flavor that is bright, fresh, and satisfying. If you spread the rye bread with olive oil instead of butter, you could make a vegan version.
Single Servings 