Open-Faced Grilled Cheese by Connie Diekman, Med, RD, LD, FADA and Sam Sotiropoulos

This recipe makes for a delightful lunch when served with a fresh salad.

INGREDIENTS | SERVES 6

1 pear

1 teaspoon lemon juice

1 cup water

6 large slices raisin-pumpernickel bread

1 tablespoon extra-virgin olive oil

6 thick slices Swiss cheese (1 ounce each)

Kosher salt, to taste

Fresh-cracked black pepper, to taste

Preheat broiler.
Dice the pear and toss it in the lemon juice and water; drain thoroughly.
Brush the bread with the oil and toast lightly. Place the cheese on the bread, sprinkle with diced pears, and season with salt and pepper.
Place under broiler until the cheese melts and the pears brown slightly, approximately 2 minutes.