Grilled Brie Sandwich with Caramelized Pears Brussel Sprout, Bean and Bacon Soup
Step back American Grilled Cheese Sandwich with Tomato Soup, there’s a new sheriff in town. She (I guess that would be me) is rounding up all the flavors of fall and winter. The grilled sandwich is creamy with a hint of sweetness. The cheese, fruit and juices ooze from perfectly toasted bread. The brothy soup is filled with shaved Brussel sprouts, carrots, leeks and beans. An added depth comes from the flavors of the smokey bacon.Then it’s time for the big plunge! Grab that crispy yet ooey gooey sandwich and dip it (and all its wonderfulness) into the piping hot soup. It doesn’t matter what happens at this point. Maybe the cheese deliciousness falls into the soup. Maybe some Brussel spouts and beans grab ahold of the sandwich to go for the ride. All that matters is once the sandwich meets up with the soup, it’s all about you and the flavor explosion that follows.So, grab a few napkins and set yourself up for a delicious fall/winter meal!On to a more technical point, the soup and caramelized pears can be made several days ahead. Soup always seems to develop more flavor with time. When it’s time to create this hyped-up meal, all you have to do is grill some sandwiches. Easy, Peasy!
Ingredients
BRUSSEL SPROUT, BEAN AND BACON SOUP
- 8 ounces Bacon chopped (raw)
- 1 tablespoons Olive Oil
- 1 tablespoon Butter
- 1 cup Leeks chopped and rinsed
- 1 cup Carrot diced
- 1 cup Celery diced
- ¼ teaspoon Salt
- ¼ teaspoon White Pepper
- 1 teaspoon Dried Thyme
- 1 teaspoon Dried Oregano
- 6 Garlic Cloves minced
- 1 ½ tablespoon Flour
- 6 cups Chicken Stock
- 15 ounce can Cannellini Beans rinsed
- 1 pound Brussel Sprouts thinly sliced or shaved
- 3 tablespoons Fresh Squeezed Lemon Juice
- Parsley for garnish
CARMAMALIZED PEARS
- 4 Pears large
- 2 tablespoons Fresh Squeezed Lemon Juice
- 1/3 teaspoon salt
- 3 tablespoons Butter melted
- 1/4 cup Bourbon Maple Syrup
GRILLED BRIE CHEESE SANDWICH, makes 4 sandwiches
- 8 slices Bread a denser bread without air holes
- 4 tablespoons Butter softened
- 8 ounces Brie Cheese
- Caramelized Pears sliced
Instructions
BRUSSEL SPROUT, BEAN AND BACON SOUP
- In a soup kettle over medium heat, cook the bacon until it’s cooked through but not crispy about 7 minutes). Reduce heat to low. Remove bacon with a slotted spoon. Drain bacon fat, leaving one tablespoon in the soup kettle.
- Add the oil and butter to the kettle. Once heated, add the leeks, carrots and celery. Season the vegetables with salt, white pepper, thyme and oregano. Increase the heat back to medium. Cook for 5-6 minutes (stirring and scraping up brown bits) or until the vegetables become tender. Add the garlic and cook another 2 minutes.
- Add the flour, stirring to coat the vegetables. Cook for 3-4 minutes, but do not let it brown. Slowly add the chicken stock.
- Add the cannellini beans, bacon, brussels sprouts and lemon juice. Bring to a boil and then reduce to a simmer. Cook for 20 minutes or until Brussel sprouts are tender.
- Garnish with fresh parsley.
- Note: Can be made up to 4 days prior to serving. If soup becomes too thick, add an extra cup of Chicken Stock.
CARMAMALIZED PEARS
- Preheat oven to 350 degrees. If you have the convection setting, cooking time will be shortened.
- Halve, core and slice pears (1/4 inch thick). Place them in a bowl. Drizzle with lemon juice and salt.
- Combine melted butter and maple syrup. Toss pears with maple syrup butter.
- Bake pears for approximately 70-90 minutes, or until they caramelize. Toss pears every 20 minutes or so. Let cool. Set to the side or store for up to 4 days.
GRILLED BRIE CHEESE SANDWICH, makes 4 sandwiches
- Heat a flat top or a large non-stick skillet over medium low heat.
- Butter one side of each slice of bread. Place bread, butter side down, into theskillet. Build sandwiches, dividing upcheese (make sure you get cheese to the very edge of the bread) and pears. Cookfor 3-4 minutes per side or until golden brown and cheese is melted. Cheese will drip some out the sides of the bread. Let rest for 5 minutes before cutting each sandwich in half.
- Note: You can grill the sandwiches in batches, placing cooked sandwiches in a 150-degree oven to keep warm.
