Name: Grilled Gorgonzola, Pear, and Watercress Sandwiches
Yield: Serves 4
Ingredients: 4 ounces chilled Gorgonzola cheese (for strong flavor) or 6 ounces chilled Saga Blue cheese (for milder flavor); 1 firm-ripe pear such as Bartlett or Anjou; four 1/2-inch-thick slices whole-grain bread; 1 cup watercress sprigs (about 1/2 bunch, coarse stems discarded)

Can be prepared in 45 minutes or less.

Recipe information

Yield
Serves 4

Ingredients

4 ounces chilled Gorgonzola cheese (for strong flavor) or 6 ounces chilled Saga Blue cheese (for milder flavor)

1 firm-ripe pear such as Bartlett or Anjou

four 1/2-inch-thick slices whole-grain bread

1 cup watercress sprigs (about 1/2 bunch, coarse stems discarded)

Preparation

Step 1
Preheat broiler.
Step 2
Cut cheese into thin slices. Halve pear lengthwise and core with a lemon-ball cutter. Slice pear thin crosswise.
Step 3
On a baking sheet toast both sides of bread about 3 inches from heat until golden. Divide watercress among toasts and cover with overlapping pear slices. Arrange cheese over pear slices and broil sandwiches until cheese is melted, about 1 minute.

TagsSandwich Gorgonzola Blue Cheese Cheese Dairy Pear Fruit Watercress Leafy Greens Vegetable Main Dinner Lunch Nut Free Vegetarian Quick Easy 5 Ingredients or Fewer Weeknight Meals 30 Minutes or Less Broil Winter Gourmet

Recipe notes

Jammy Grape Galette

We don’t bake with grapes as often as we should. But even the most average supermarket varieties come alive when roasted with a bit of sugar and seasoning.

Tater Tots Tossed in Date Butter

Put these out at a gathering, and we guarantee you’ll be hearing rave reviews for a long time.

Sheet-Pan Sausage With Corn, Peach, and Cucumber Salad

This summery sheet-pan dinner celebrates the bounty of the season and couldn't be simpler to make. Chorizo plays nicely with the salad, thanks to its spice.

Grape Dumplings

Native American people made these with cornmeal dumplings, simmering them with wild grapes, which were harvested at their peak sweetness.

Spaghetti With Cabbage, Pancetta, and Calabrian Chile

Cabbage is the unsung hero of the winter kitchen—available anywhere, long-lasting in the fridge, and super-affordable. It’s also an excellent partner for pasta.