Step 1

1 Prepare the ingredients & marinate the pear Wash and dry the fresh produce. Cut off and discard the stem of the pepper. Halve lengthwise; remove the ribs and seeds, then thinly slice crosswise. Thinly slice both cheeses; combine in a bowl. Cut off and discard the root end of the lettuce; roughly chop the leaves. Quarter, core, and thinly slice the pear. In a large bowl, combine the sliced pear, rice vinegar, and a drizzle of olive oil; season with salt and pepper. Toss to coat. Set aside to marinate, stirring occasionally, at least 10 minutes. Taste, then season with salt and pepper if desired.

Step 2

2 Cook the pepper Meanwhile, in a medium pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the sliced pepper; season with salt and pepper. Cook, stirring occasionally, 3 to 4 minutes, or until slightly softened. Add the balsamic vinegar (carefully, as the liquid may splatter); season with salt and pepper. Cook, stirring frequently, 30 seconds to 1 minute, or until the pepper is coated. Turn off the heat.

Step 3

3 Assemble the sandwiches Assemble the sandwiches using the bread, sour cherry spread, cooked pepper, and sliced cheeses; season with salt and pepper.

Step 4

4 Cook the sandwiches Rinse and wipe out the pan used to cook the pepper. In the same pan, heat 1 tablespoon of olive oil on medium until hot. Add the sandwiches. Loosely cover the pan with foil and cook 2 to 4 minutes per side, or until lightly browned and the cheese is melted (if the pan seems dry, add a drizzle of olive oil before flipping). Transfer to a cutting board and immediately season with salt. Carefully halve the cooked sandwiches on an angle.

Step 5

5 Make the salad & serve your dish Meanwhile, add half the buttermilk (you will have extra) to the bowl of marinated pear. Toss to thoroughly combine. Add the chopped lettuce; gently toss to coat. Taste, then season with salt and pepper if desired. Serve the cooked sandwiches with the salad on the side. Enjoy!

Step 6

1 Prepare the ingredients & marinate the pear Wash and dry the fresh produce. Cut off and discard the stem of the pepper. Halve lengthwise; remove the ribs and seeds, then thinly slice crosswise. Thinly slice both cheeses; combine in a bowl. Cut off and discard the root end of the lettuce; roughly chop the leaves. Quarter, core, and thinly slice the pear. In a large bowl, combine the sliced pear, rice vinegar, and a drizzle of olive oil; season with salt and pepper. Toss to coat. Set aside to marinate, stirring occasionally, at least 10 minutes. Taste, then season with salt and pepper if desired.

Step 7

2 Cook the pepper Meanwhile, in a medium pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the sliced pepper; season with salt and pepper. Cook, stirring occasionally, 3 to 4 minutes, or until slightly softened. Add the balsamic vinegar (carefully, as the liquid may splatter); season with salt and pepper. Cook, stirring frequently, 30 seconds to 1 minute, or until the pepper is coated. Turn off the heat.

Step 8

3 Assemble the sandwiches Assemble the sandwiches using the bread, sour cherry spread, cooked pepper, and sliced cheeses; season with salt and pepper.

Step 9

4 Cook the sandwiches Rinse and wipe out the pan used to cook the pepper. In the same pan, heat 1 tablespoon of olive oil on medium until hot. Add the sandwiches. Loosely cover the pan with foil and cook 2 to 4 minutes per side, or until lightly browned and the cheese is melted (if the pan seems dry, add a drizzle of olive oil before flipping). Transfer to a cutting board and immediately season with salt. Carefully halve the cooked sandwiches on an angle.

Step 10

5 Make the salad & serve your dish Meanwhile, add half the buttermilk (you will have extra) to the bowl of marinated pear. Toss to thoroughly combine. Add the chopped lettuce; gently toss to coat. Taste, then season with salt and pepper if desired. Serve the cooked sandwiches with the salad on the side. Enjoy!