Use Pickle Creek Prairie Fire Olive Oil to make this sandwich super spicy, or blend in some Pickle Creek Roasted Garlic Olive Oil to make a milder version of this delicious grilled cheese
Print Recipe
Bacon, Pear, & Raspberry Grilled Cheese
Ingredients
- 2-3 Tbsp Pickle Creek Prairie Fire Infused Olive Oil
- 4 slices bacon
- 1 whole pear
- 4 slices sourdough bread
- 2-3 Tbsp raspberry preserves
- 2 slices munster cheese
Ingredients
- 2-3 Tbsp Pickle Creek Prairie Fire Infused Olive Oil
- 4 slices bacon
- 1 whole pear
- 4 slices sourdough bread
- 2-3 Tbsp raspberry preserves
- 2 slices munster cheese
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Instructions
Lay out 4 strips of bacon on a baking sheet. Place in oven and heat to 400 degrees F. Cook bacon for 20 minutes, until bacon is crispy and done.
While bacon cooks, halve the pears. Place in a small baking dish, cut side down, and add to the oven. Roast pears for 10 minutes or so, just to soften them a bit. Cut the pear into slices once it’s out of the oven and cool enough to touch.
Heat a large skillet over medium heat. Add Prairie Fire Olive Oil to coat the bottom of the skillet (if you’re not sure about using that much heat, use part Roasted Garlic and part Prairie Fire Olive Oil). Spread raspberry preserves on 2 slices of bread and place the bread, preserves side up, in the skillet. Top with Munster cheese, cooked bacon, and pear.
Finish with more bread and cook 3-4 min, until bottom bread is golden brown. Flip and cook for another 3-4 min, until the other side is also golden brown and cheese is melted. Enjoy!
