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The SECRET to an unforgettable panini? It's all about bringing together flavors and textures that make every bite something special. This Pear, Brie & Crispy Bacon Panini with Hot Honey layers sweet, juicy pears, rich and creamy Brie, and smoky, crispy bacon between slices of golden, buttery sourdough. A handful of peppery arugula adds a fresh bite, while a drizzle of hot honey adds the perfect touch of sweet heat. This delicious combination takes an ordinary sandwich to a whole new level!

Golden grilled Pear, Brie & Crispy Bacon Panini with Hot Honey, cut diagonally and stacked on a white plate with fresh arugula and a drizzle of hot honey.

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Hi There, I'm Tracy!

As a passionate foodie and music enthusiast, I’m here to help you rock your kitchen! I approach recipes creatively, often improvising traditional dishes or crafting my own based on unique dining experiences. Explore my blog for delightful and approachable recipes from breakfast to dinner, including appetizers, desserts, and cocktails. Let’s create meals that leave a lasting impression, paired with music recommendations to groove to while you cook!

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Inspirations

Some restaurants come and go without leaving much of an impression. Others close their doors and leave you wishing you could order just one more thing. This Pear, Brie & Crispy Bacon Panini with Hot Honey was inspired by a sandwich from a restaurant that's sadly no longer around. I can't remember everything that was on the menu, but I certainly remember that sandwich. Apparently, my brain has a special filing system for memorable food. Important dates? Occasionally questionable. A really good sandwich? Filed away indefinitely.

I've always loved the sweet-and-savory combination, especially with cheese. Brie and pears are delicious together, and Brie with crispy bacon is pretty hard to beat. So why not combine all three? It seemed like a perfectly reasonable idea, though I've been known to say that right before I made a complete mess of my kitchen.

Of course, I couldn't leave well enough alone. That's rarely how things work around here.

I wanted to give my version a little extra personality. The creamy Brie, sweet Bartlett pears, and smoky, salty bacon were already a winning combination, but I thought the sandwich could use a little something to punch up the flavor.

Enter hot honey.

A drizzle of that sweet heat was exactly what it needed. It adds a subtle kick without overpowering the other ingredients, while fresh arugula brings a peppery bite that balances the richness. Add some golden, buttery sourdough, and suddenly you've got a sandwich that's anything but ordinary.

There's something satisfying about recreating a favorite dish from a restaurant you can no longer visit. You might not remember every detail of the original, but that's part of the fun. You get to experiment, make a few changes, and hopefully end up with something just as good. Or maybe even better. Not that I'm keeping score.

And while this panini sounds a little fancy, it's surprisingly easy to make. No reservations required, no complicated techniques, and definitely no need to settle for an ordinary grilled cheese.

The restaurant may be gone, but this sandwich is definitely sticking around!

Instruments

Skillet – Gets the bacon crispy and ready for its big debut
Panini Press or George Foreman Grill – Delivers that golden, crispy sourdough crunch
Cutting Board – Sets the stage for slicing and assembling
Chef’s Knife – Makes quick work of the pear, Brie, and finished panini
Butter Knife – Spreads the butter for a perfectly golden crust
Spatula – Flips and gently presses the panini for an even, golden crust
Tongs – Keeps the bacon moving without missing a beat
Measuring Spoon – Keeps the hot honey in perfect harmony

Essentials

Sourdough Bread – The golden, crispy foundation that holds this delicious lineup together
Crispy Bacon – Brings smoky, salty crunch to every bite
Brie Cheese – Melts into creamy, buttery goodness
Bartlett Pear – Adds juicy sweetness that plays beautifully against the savory ingredients
Baby Arugula – Brings a fresh, peppery note to the mix
Hot Honey – Delivers a sweet and spicy finish that steals the show
Butter – Helps the sourdough achieve that irresistible golden crust

Overhead view of ingredients for Pear, Brie & Crispy Bacon Panini with Hot Honey, including sourdough bread, Bartlett pear, Brie cheese, raw bacon, arugula, butter, and hot honey.

Open-faced Pear, Brie & Crispy Bacon Panini with slices of Bartlett pear, creamy Brie, and crispy bacon layered on sourdough bread before grilling.

Pear, Brie & Crispy Bacon Panini grilling on an open George Foreman grill, with golden sourdough, melted Brie, sliced Bartlett pear, and crispy bacon visible between the bread, before adding the arugula and hot honey.

Pro Tips and Riffs

Bartlett pears bring wonderful sweetness to this panini but make sure yours is ripe yet still firm enough to slice thinly. Overly soft pears can turn mushy when heated. Bosc and Anjou pears are excellent alternatives.

Cook the bacon until it's nice and crispy rather than chewy. That crunch perfectly contrasts with the creamy Brie and tender pears. Regular-cut bacon works beautifully if you prefer something a little more delicate than thick-cut.

Medium heat is the sweet spot for grilling your panini. You want the sourdough golden and crispy while giving the Brie enough time to melt. If the bread is browning too quickly, lower the heat slightly.

Add the hot honey after grilling rather than before. This keeps the bread from getting soggy and lets the honey's sweet, spicy flavor shine. Start with the recommended amount and add a little more if you like an extra kick.

Wait until the panini comes off the grill before adding the arugula. The residual warmth will soften it slightly while keeping its fresh, peppery bite.

Faq: Grub Answers and Insights

A: Absolutely! Bartlett, Bosc, and Anjou pears all work beautifully. The key is choosing a pear that's ripe enough to be sweet but still firm enough to hold its shape when sliced and grilled.

A: Not at all. The rind is completely edible and softens as the cheese melts. If you prefer a smoother, creamier texture without the rind, remove it before assembling the panini.

A: Yes! A skillet or grill pan works just as well. Cook the sandwich over medium to medium-low heat, pressing gently with a spatula. Flip halfway through cooking to ensure both sides are golden and crispy and the Brie is melted.

A: Yes. Camembert is the closest substitute, offering a similarly rich, creamy texture. Fontina is another excellent choice if you prefer a mild, buttery cheese that melts beautifully.

A: This panini is best enjoyed fresh, with crispy sourdough and warm, melted Brie. However, you can cook the bacon and slice the cheese ahead of time. Slice the pear just before assembling to prevent browning, and wait until after grilling to add the hot honey and arugula.

Pear, Brie & Crispy Bacon Panini with Hot Honey

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Author: Tracy @ Groove Grub
Total Time: 22 minutes
Yield: 2 sandwiches 1x

Print Recipe

Description

Sweet, juicy Bartlett pears, creamy melted Brie, and smoky, crispy bacon come together between slices of golden, buttery sourdough in this irresistible panini. Finished with fresh, peppery arugula and a drizzle of hot honey, every bite delivers a delicious harmony of sweet, savory, creamy, and crunchy flavors. Perfect for an elevated lunch or an easy, indulgent dinner!

Ingredients

Units Scale

4 slices sourdough bread
4 slices thick-cut bacon
4 ounces Brie cheese, thinly sliced, rind removed if desired
1 ripe pear, thinly sliced
1 cup baby arugula
1 tablespoon hot honey, divided
2 tablespoons unsalted butter, softened

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Instructions

Cook the bacon in a skillet over medium heat until browned and crisp, about 4–6 minutes per side, depending on thickness. Transfer to a towel-lined paper plate to drain.
While the bacon cooks, thinly slice the pear and Brie. Wash and thoroughly dry the arugula.
Spread the softened butter evenly over one side of each sourdough slice.
Flip the bread and divide the Brie evenly between the two slices.
Arrange the pear slices over the Brie, then top each sandwich with 2 slices of crispy bacon, breaking it into smaller pieces if needed to distribute evenly.
Close the sandwiches with the remaining bread slices, buttered sides facing out.
Preheat a panini press, George Foreman grill, or grill pan to medium heat. Cook the sandwiches for approximately 4–6 minutes, until the bread is golden and crisp and the Brie is melted. If using a skillet, gently press the sandwiches with a spatula and flip halfway through cooking.
Carefully open each sandwich and drizzle 1½ teaspoons of hot honey evenly over the warm bacon and pears. Top with the fresh arugula, close the sandwiches, slice diagonally, and serve immediately.

Notes

Bosc and Anjou pears both work beautifully in this sandwich. Choose a pear that is ripe but still firm enough to slice thinly.

Cook the bacon until crisp rather than chewy. Its crunchy texture provides an important contrast to the creamy Brie and tender pears.

For a more delicate bite, substitute regular-cut bacon for thick-cut bacon. Cook until crisp before assembling.

Add the arugula and hot honey after grilling to keep the greens fresh and prevent the honey from soaking into the bread.

For extra crunch, add 1 tablespoon of chopped toasted pecans to each sandwich before serving.

If using a skillet, cook over medium to medium-low heat so the Brie melts before the bread darkens too much.

Prep Time: 10 minutes
Cook Time: 12 minutes
Category: Lunch
Method: Grilling
Cuisine: American