In Chicago, Executive Chef Roger Waysok crafts a hybrid PB&J Grilled Cheese for South Water Kitchen’s menu. The sandwich is made up of pear, brie & blueberry Jam.
Spread jam evenly over one side of each piece of bread.
Put the cheese on top of the jam, then place pear on cheese.
Heat 2 tablespoon of the butter in a skillet or grill on medium to low heat and when melted add two pieces of bread from the sandwich. Cover pan to allow cheese to melt.
When cheese is melted and the bread is a nice golden brown it is ready. Flip one side on top of the other and remove from pan.