Popular Conditions & Diets
Ingredients
5
Time
5m
Serves
2
Recipe by Kelsey Russell-Murray
Ingredients
5
Time
5m
Serves
2
4 slices
Sourdough Bread
1 cup
Brie Cheese
(about 8 1/2-inch slices)
1
Pear
cored and sliced
4 Tbsp
Pesto
2 Tbsp
Extra-virgin Olive Oil
Vegetarian
Lunch
Quick Meal
1
Heat a large frying pan or skillet over medium-low heat.
2
To assemble the sandwiches: Brush one side of each bread slice with olive oil. Coat the other side of each bread slice with pesto. Layer one piece of bread with 3-4 slice of Brie and half of the pear. Transfer to frying pan or skillet.
3
Cover sandwiches and let cook or 2-3 minutes, until the bread starts to brown and the cheese starts to melt. Flip the sandwiches and then cover again. Cook for another 2-3 minutes until the bread is browned and the cheese is melted.
4
Serve and enjoy!
5
Substitutions: Use gluten free bread if gluten free. Use sprouted wheat or whole wheat bread if you prefer. Use margarine or butter for olive oil. Omit pesto or swap for alternative spread of your choice – red pepper jelly would be delicious! Swap Brie for cheese of your choice, old cheddar would be tasty!
I have been working as a Registered Dietitian for 8 years now, the majority of which has been spent working as a clinical inpatient RD in a hospital. I specialize primarily in critical care and stroke nutrition. In 2020 I opened my virtual private practice, Gut Healthy Dietitian, where I specialize primarily in gut and digestive-health related diseases and conditions. I have an Honours Bachelor of Science in Nutrition as well as a Graduate Diploma of Integrated Dietetic Internship.
