Have all the cheeses at room temperature to make spreading and melting an easier task.
8 slices good-quality raisin bread, about ½ inch (1 cm) thick
1 tbsp (15 mL) Dijon mustard
3 oz (90 g) Saint Agur or other good-quality blue cheese
4 oz (125 g) Camembert or brie, sliced as thin as possible
4 oz (125 g) Gruyère cheese, finely grated
1 red skinned, well-ripened pear, i.e. Comice or red Anjou
Hazelnut Mayonnaise (recipe follows)
2 tbsp (30 mL) unsalted butter, softened
4 pieces frisée lettuce, washed and dried (optional)
1. Lay 4 slices of bread on work surface, spread each with Dijon mustard, then the softened blue cheese. Divide Camembert between slices. Top with grated Gruyère.
2. Core pear and slice as thinly as possible. Place 2 to 3 slices on each sandwich. Spread next 4 bread slices with Hazelnut Mayonnaise and top sandwiches. Press down gently to flatten sandwiches slightly. Butter tops of sandwiches.
3. Heat a large skillet over medium-low. Carefully place sandwiches in skillet with the buttered side down, then carefully butter the second side (work in batches if needed).
4. Cook sandwich until lightly golden on one side, about 4 minutes. Flip and cook the second side until golden, about 4 minutes. Remove from pan, carefully open sandwiches and place piece of frisée lettuce inside, if desired. Serve immediately.
Makes 4 sandwiches
This is a luxurious mayonnaise that makes any dish special. Try leftovers with steamed asparagus.
1 egg yolk
¼ tsp (1 mL) salt
½ tsp (2 mL) lemon juice
1 tsp (5 mL) Dijon mustard
⅓ cup (80 mL) hazelnut oil (place in small jug or milk pitcher)
1. Place a medium bowl on a damp dish towel to prevent slipping.
2. Whisk together egg yolk, salt, lemon juice and Dijon mustard. Begin to whisk oil into yolk mixture starting with a drop at a time. Patience is the key! Continue to add oil drop by drop until the mixture begins to thicken.
3. Continue slowly adding the rest of the oil, always whisking. Keep refrigerated once prepared.
Makes ½ cup (125 mL)