Pear & Brie Grilled Cheese Sandwich to Bring to Summer Parties!

This Pear & Brie Grilled Cheese Sandwich is a fun and fancy version of the classic comfort food. It's the ultimate sweet-and-savory grilled cheese, perfect for lunch, a cozy dinner, or even a brunch spread.

Ingredients · Servings 4

2 medium pears
2 tablespoons olive oil
3 tablespoons honey
2 tablespoons freshly squeezed lemon juice
2 tablespoons unsalted butter
4 slices bread (½-inch thick bread slices (or if you prefer thinner - about ¼-inch))
6 oz brie cheese (sliced)
2 tablespoons mixed nuts (chopped (walnuts, hazelnuts, cashews))
2 tablespoons dried cranberries
1 cup fresh arugula

Method · 25 min

Prepare the pears: wash the pears thoroughly. You do not have to peel them if they are organic.
Cut the pears in half, remove the core, and cut them into thin slices, but not too thin.
Add the pears into a saucepot or a skillet.
Add olive oil and cook the pears for 3 minutes over medium heat.
Add honey and lemon juice. Cook the pears for 2-3 minutes and remove from the heat. Reserve the cooking juices.
Melt half the butter in a large cast-iron skillet over medium-high heat.
Add two bread slices into the hot skillet. Top the bread with half the brie cheese, chopped nuts, and cranberries.
Add cooked pears and arugula. Top with the remaining brie cheese and drizzle the pears and bread with some reserved cooking pear juices. Top the pears with the remaining bread slices.
Cook the sandwich for 3-4 minutes per side or until golden and toasty. If the skillet appears dry when it is time to flip the sandwiches, add the remaining butter and continue to cook the sandwiches.
Serve the sandwiches while still warm.

Pear & Brie: Your New Favorite Grilled Cheese for Summer and Fall

This isn't your regular cheese toastie! It combines sautéed pears with honey and lemon, melty brie, crunchy nuts, tangy cranberries, and peppery arugula -all grilled between perfectly toasted slices of bread. I always think pears and brie scream "fall," but honestly, you can make this year-round. It's great for back-to-school lunches, Thanksgiving brunch, or a cozy night in. This recipe easily feeds 2-4, and it's filling enough to serve as a main.

You'll Need These Ingredients

Pears: Firm pears are the way to go. I usually grab Bosc, Anjou, or Bartlett (aka Williams). If they're too ripe, they'll fall apart, but if that's all you have, just cook them a bit less. You can also use apples (think Granny Smith for tartness).
Brie Cheese: I keep the rind on for flavor, but you can trim it (especially if it doesn't look fresh or is discolored). Camembert or creamy goat cheese are good swaps.
Bread: The best bread for grilled cheese is sturdy and slices well-sourdough, country white, ciabatta, or multigrain are all great options. Sourdough is a classic, and what I used in this recipe: it gets crisp on the outside and holds up to melty cheese and add-ins. I wouldn't use breads that are too soft or thin, like regular sandwich bread, since they can get soggy or fall apart. You can use brioche or challah if you want a rich, buttery sandwich.
Nuts: I usually go with walnuts, pecans, or pistachios. For nut-free, you can use roasted pumpkin seeds.
Dried Cranberries: You can swap with dried cherries, apricots, or golden raisins.
Arugula: I prefer arugula, but baby spinach or basil are good alternatives.
Honey & Lemon Juice: Maple syrup works as a honey sub, and lime juice is a backup for lemon.
Butter & Olive Oil: Both are important. Butter gives that classic grilled cheese flavor; olive oil helps sauté the pears. Use plant-based butter for a vegetarian/dairy-light option.

How to Make Pear & Brie Grilled Cheese Sandwich

Note: This is the recipe overview. For the complete recipe and ingredient amounts, scroll down to the bottom of this post.

Cook pears: Clean, slice, and core pears. Sauté sliced pears with olive oil, honey, and lemon juice in a saucepan for about 5 minutes, and reserve juices.
Add bread: In a cast iron skillet, melt butter over medium heat and add two bread slices.
Layer with brie, nuts, and dried cranberries.
Add cooked pears and arugula.
Add more brie and drizzle with reserved pear juices, then top with another bread slice to close the sandwiches.
Cook sandwiches 3-4 minutes per side until golden, adding more butter if needed. Serve warm.