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
- 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
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