By Devany Vickery Davidson, Dinner Party Cooking School
8 slices good sourdough bread
½ pound medium sliced Gruyére
½ pound Brie, chilled and sliced
¾ lb. thinly sliced ham (rosemary ham or Black Forest ham)
2 Barlett pears, cored and sliced
2 medium onions, sliced thinly and sautéed until caramelized.
Butter the bread slices on one side. On the unbuttered side of four slices, assemble ingredients in the following order:
a layer of both cheeses
Add another layer of honey mustard to the remaining four unbuttered sides. Place sandwiches on a grill with a brick or panini weight and cook until golden brown.
This goes very well with late harvest tomato soup or a small green salad. Serves 4.