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Pear-Prosciutto Rarebit

Scott Phillips

Servings: 4

This cheesy open-face sandwich has the perfect blend of sweet and salty. Serve with mustard and cornichons on the side to cut the richness.


  • 1 Tbs. unsalted butter; more softened for the bread
  • 4 large 1/2-inch-thick slices sourdough boule, lightly toasted
  • 8 slices prosciutto
  • 2 firm-ripe pears, quartered, cored, and thinly sliced
  • 1 Tbs. all-purpose flour
  • 1/2 cup whole milk
  • 1/4 cup Oktoberfest-style beer, such as Sam Adams OctoberFest
  • 3 oz. Gruyère, finely grated (about 1-1/4cups)
  • 1/2 tsp. Dijon mustard
  • Kosher salt and freshly ground black pepper

Nutritional Information

  • Calories (kcal) : 410
  • Fat Calories (kcal): 130
  • Fat (g): 14
  • Saturated Fat (g): 8
  • Polyunsaturated Fat (g): 1
  • Monounsaturated Fat (g): 5
  • Cholesterol (mg): 60
  • Sodium (mg): 1290
  • Carbohydrates (g): 47
  • Fiber (g): 1
  • Protein (g): 19


  • Position a rack 5 to 6 inches from the broiler and heat the broiler on high.
  • Butter both sides of each piece of bread and place on a large rimmed baking sheet. Lay 2 slices of prosciutto over each piece of bread and then shingle half a pear over each.
  • Melt the 1 Tbs. butter in a 2-quart saucepan over medium heat. Whisking constantly, add the flour and cook until golden, about 1 minute. Add the milk and beer; whisk until thick and bubbling, about 2 minutes. Add all but 1/4 cup of the cheese, the mustard, and 1/4 tsp. pepper and whisk until bubbling, just a few seconds. Season to taste with salt and pepper.
  • Spoon about 2 Tbs. of the cheese sauce over each sandwich. Sprinkle with the remaining cheese. Broil until bubbling and browned, 4 to 5 minutes. Cool briefly before serving.


Check the Neck: The best way to tell if a pear of any variety is ripe is to press gently near the stem. It should give slightly, but the bottom should still feel firm. Underripe pears can be stored at room temperature to ripen. Once they are ripe, they can be refrigerated for an additional three days.


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