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Grilled Brie, Turkey & Pear Sandwiches

Scott Phillips

Servings: 4

No, this isn’t the grilled cheese of your childhood—it’s better. Brie stands in for Cheddar and the turkey and pear are a nod to fresh fall flavors. Don’t have turkey? Chicken will work just fine. If you have a panini maker, this sandwich is a great excuse to use it.


  • One-half ripe pear, cored and thinly sliced
  • 1 tsp. fresh lemon juice
  • 1-1/2 cups (about 8 oz.) shredded cooked turkey or chicken
  • 1-1/2 tsp. lightly chopped fresh thyme leaves
  • Eight 1/2- to 3/4-inch-thick slices artisan-style whole-grain sandwich bread
  • 2 Tbs. Dijon mustard
  • 8 oz. Brie, sliced
  • 4 tsp. unsalted butter, softened

Nutritional Information

  • Calories (kcal) : 490
  • Fat Calories (kcal): 240
  • Fat (g): 27
  • Saturated Fat (g): 14
  • Polyunsaturated Fat (g): 2.5
  • Monounsaturated Fat (g): 8
  • Cholesterol (mg): 840
  • Sodium (mg): 115
  • Carbohydrates (g): 29
  • Fiber (g): 4
  • Protein (g): 33


  • In a small bowl, toss the pear slices with the lemon juice. Heat a large skillet or griddle over low heat.

    Meanwhile, toss the turkey and thyme in a medium bowl. Spread each bread slice with mustard. Arrange half of the Brie on four slices of the bread. Layer the pears over the Brie. Mound the turkey mixture on top of the pears, layer on the remaining Brie, and top with the remaining bread slices mustard side down.

    Lightly spread the tops of the sandwiches with half of the butter and set them, buttered side down, in the heated skillet (if necessary, cook the sandwiches in two batches). Set a large heavy skillet right on top of the sandwiches and put 2 lb. of weights (canned goods work well) in the empty skillet. Cook the sandwiches until golden brown on one side, about 4 minutes.

    Remove the weights, butter the sandwich tops, and turn the sandwiches over. Replace the skillet and weights and continue to cook until the second side is golden brown and the cheese is oozy, about 4 minutes longer. Cut the sandwiches in half and serve.

A grown-up grilled cheese should have a grown-up soup to go along with it. Try Wild Mushroom Soup with Sherry & Thyme.


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Reviews (7 reviews)

  • User avater
    Maya_B | 10/01/2015

    I actually found this recipe quite disappointing...some others commented on the lack of flavor, and I heartily agree. If you like very subtle flavors, then the textures are nice. But for me, it felt quite bland.

  • Veillantif | 12/05/2013

    This was perfect for the left-over Thanksgiving turkey and cranberry!

  • beckyeastman30 | 04/04/2012

    So warm and toasty...easy too!

  • kathy_ann | 11/30/2010

    I did not care for this. I thought it was bland and a poor use of my Brie.

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