Dinner for 1
Pear Bacon Brie Grilled Cheese
Crisp bacon, soft onions, pear, and melted Brie fill sourdough bread cooked in a buttered skillet.
Typical price
$22.41for 4 servings
$5.60 per serving$22.41 for 4
Typical price: Salefork's estimate of an everyday US shelf price for each ingredient. Pick your city to price it from this week's ad.
Photo: runningtothekitchen.com
- 26 minstart to table
- Easydifficulty
- 1servings as written
- $$$typical cost tier
AmericanDinnersGrillSummer grillingSummer
What it costs
Pick your city to see which ingredients are on sale
| Ingredient | Amount | Cost |
|---|---|---|
| Bagels, English muffins, croissants$0.70 each typical | 1 | $0.70Typical price |
| Butter$0.40/oz typical | 0.5 oz | $0.20Typical price |
| Onions$1.29/lb typical | 0.25 lb | $0.32Typical price |
| Mint, dill, rosemary, thyme and other fresh herbs$1.99 each typical | a little | $0.06Typical price |
| Peaches, pears, plums$2.49/lb typical | 0.2 lb | $0.47Typical price |
| Blue cheese, brie, queso fresco, paneer$0.80/oz typical | 4 oz | $3.20Typical price |
| Bacon$6.49 each typical | a little | $0.65Typical price |
| Total for the servings shown | $5.60 | |
Ingredients
- 2 slices sourdough bread
- 1 tbsp butter
- 1/2 large yellow onion
- 1/2 tbsp chopped rosemary
- 1/2 a ripe pear
- 4 slices brie
- 2 slices bacon
Steps
- Cook the bacon in a skillet over medium heat for 7 minutes, turning once, until crisp, then drain it.
- Cook the onion and rosemary in the skillet for 8 minutes until soft and lightly browned.
- Butter one side of each bread slice and layer the onion, pear, Brie, and bacon between the unbuttered sides.
- Grill the sandwich in the skillet over medium-low heat for 3 minutes per side, pressing gently.
- Cook until the bread is golden and the Brie is melted, then cut the sandwich in half.
Swaps
- Onions for Red onionsabout $0.20/lb more at typical prices
- Butter for Margarine and vegan butterabout $0.15/oz less at typical prices
Main ingredient on sale this week? See what to make with bacon on sale.
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