Pear Brie Grilled Cheese
Recipe by Steven Weitzman, founder & head chef of Grilly CheesePublished 2026-10-25Updated 2026-10-25
Pear Brie grilled cheese with thin pear slices, creamy Brie, and Dijon on crisp sourdough. A simple skillet sandwich with tips for a warm, tidy filling.
Pear Brie grilled cheese is a crisp skillet sandwich that pairs creamy melted Brie with sweet pear and a little Dijon for an easy lunch. Thin fruit slices warm through without a separate cooking step, while buttered sourdough gives the soft filling a crisp shell. Use a pear that yields slightly near the stem but still slices cleanly. Very soft, juicy fruit can make the bread damp and slide out during flipping. This recipe takes about 20 minutes when both sandwiches fit in the skillet.
How to make Pear Brie Grilled Cheese
Makes 2 sandwiches. Listed times are estimates; visual and temperature cues control doneness.
8 minCook
10 minRest
1 minTotal
19 minYield
2 sandwiches
Equipment
- 12-inch skillet
- Knife and cutting board
- Measuring spoons
- Clean towel
- Broad spatula
- Skillet lid, optional
Ingredients
- •4 slices sourdough bread, about 1/2 inch thick
- •2 tablespoons softened unsalted butter
- •4 ounces Brie, chilled
- •1/2 medium firm-ripe Anjou or Bosc pear (about 3 ounces before coring)
- •2 teaspoons Dijon mustard
- •1/8 teaspoon freshly ground black pepper
Instructions
- 1
Slice the pear and Brie
Core the pear half and cut it into slices about 1/16–1/8 inch thick. Pat the slices dry with a clean towel. Cut the chilled Brie into thin pieces about 1/8 inch thick, keeping the edible white rind on unless you prefer to trim it. Divide the pear and Brie into two equal portions.
- 2
Build thin, even layers
Spread the butter evenly over one side of each bread slice. Set two slices butter-side down on a cutting board, then spread 1 teaspoon Dijon on the unbuttered face of each. Add half of each sandwich's Brie portion, a thin overlapping layer of pear, a little black pepper, and the remaining Brie. Leave a small border at the edges. Close with the remaining bread slices, butter-side up.
- 3
Grill gently and rest
Place both sandwiches in a 12-inch skillet over medium-low heat, without preheating the pan. Cook for 4–5 minutes on the first side, until golden underneath, then flip gently with a broad spatula. Cook for 3–5 minutes on the second side, until the bread is crisp and the Brie is soft and melted through the center. Lower the heat if the bread darkens too quickly. If needed, cover for 30–60 seconds to help the Brie melt, then uncover for the final minute. Rest on a cutting board for 1 minute before slicing and serving.
Variation
- Replace Dijon with whole-grain mustard for a slightly coarser texture. - Use the same weight of Camembert in place of Brie for a stronger flavor. - Use sturdy white sandwich bread instead of sourdough; check the crust earlier because thinner slices can brown faster. - For a pepperier version, increase the black pepper slightly without adding more wet ingredients.
Questions and answers
What pear is best for pear Brie grilled cheese?
A firm-ripe Anjou or Bosc pear works well because it can be sliced thinly without falling apart. Avoid hard unripe fruit and very soft, dripping-ripe pears.
Do you remove the rind from Brie for grilled cheese?
You can leave it on; the white rind is edible. If you dislike its texture or flavor, trim it and use 4 ounces of the remaining cheese for the two sandwiches.
Should pears be cooked before putting them in grilled cheese?
Not for this recipe. Slices about 1/16–1/8 inch thick warm inside the sandwich and retain a little texture; thick slices take longer and can make the filling uneven.
How do you keep pear Brie grilled cheese from getting soggy?
Choose firm-ripe fruit, pat the slices dry, and use a thin layer. Avoid adding extra juice, jam, or other wet fillings, and finish cooking uncovered so steam can escape.
Why is my bread browned before the Brie melts?
The heat is probably too high, or the cheese pieces are too thick. Use thin slices, start over medium-low heat, and cover briefly if needed before finishing uncovered.
Can I make pear Brie grilled cheese ahead of time?
It is best assembled and cooked close to serving. Leftover sandwiches can be refrigerated and reheated in a skillet, but the pear softens and the crust loses some of its fresh texture.
Storage and reheating
Grilled cheese is best eaten right away. Refrigerate leftovers promptly in a covered, shallow container at 40°F (4°C) or below, within 2 hours of cooking—or within 1 hour when the temperature is above 90°F (32°C). Use within 3–4 days. Reheat to 165°F (74°C), checking the center with a food thermometer. A skillet over low heat, briefly covered and then uncovered, can warm the center and help restore the crust. If using previously cooked chicken or other leftovers, count storage time from when that ingredient was first cooked. See USDA leftovers guidance and FoodSafety.gov minimum temperatures.
Did you make it?
Rate this recipe to help other cooks.
More grilled cheese recipes
Planning an event? Explore hiring a Grilly Cheese food truck.