Grilled Cheese Sandwich With Pear and Onion
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This recipe makes 2 sandwiches servings
Nutritional Info |
|
|---|---|
| Per sandwich: about | - |
| cal | 442442 cal |
| pro | 19 g19g pro |
| total fat | 21 g21g total fat |
| sat. fat | 12 g12g sat. fat |
| carb | 44 g44g carb |
| fibre | 5 g5g fibre |
| chol | 55 mg55mg chol |
| sodium | 1,102 mg1,102mg sodium |
| potassium | 301 mg301mg potassium |
| % RDI: | - |
| calcium | 2727 calcium |
| iron | 1717 iron |
| vit A | 1919 vit A |
| vit C | 33 vit C |
| folate | 5050 folate |
- Preparation time: 10 minutes
- Total time : 5 minutes
Ingredients
- 2 tsp butter , softened2 tsp butter, softened
- 4 slices light rye bread 4 slices light rye bread
- 1 tbsp Russian-style mustard 1 tbsp Russian-style mustard
- 1/2 firm ripe pear , peeled, cored and sliced1/2 firm ripe pear, peeled, cored and sliced
- 1/3 cup thinly sliced sweet onion 1/3 cup thinly sliced sweet onion
- 4 oz chilled Sir Laurier d'Arthabaska cheese , sliced4 oz chilled Sir Laurier d'Arthabaska cheese, sliced
- 2 pinches cumin seeds , lightly toasted2 pinches cumin seeds, lightly toasted
Preparation
Spread butter over 1 side of each bread slice. Lay 2 slices, butter side down, on work surface; spread with mustard.
Divide pear and onion slices over bread; top with cheese slices. Sprinkle with cumin seeds; top with remaining bread, butter-side up.
Grill in panini press (or on griddle or in skillet over medium heat, pressing down with spatula or weight and flipping once) until bread is crisp and browned and cheese is melted, about 5 minutes.
Divide pear and onion slices over bread; top with cheese slices. Sprinkle with cumin seeds; top with remaining bread, butter-side up.
Grill in panini press (or on griddle or in skillet over medium heat, pressing down with spatula or weight and flipping once) until bread is crisp and browned and cheese is melted, about 5 minutes.
Source : Canadian Living Magazine: January 2011
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