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2
5 minutes
2 pears, thinly sliced
1 wheel Brie cheese, rind removed and sliced
Fig jam
4–5 sprigs fresh thyme, leaves removed
4 slices sourdough bread
2 handfuls arugula
2–4 tablespoons butter, softened
Preheat your Blackstone griddle to medium-low heat.
Spread fig jam on one side of each slice of sourdough bread.
On two slices of bread, layer the sliced pears, Brie cheese, and fresh thyme leaves. Add another layer of pear slices, then top with the remaining bread, fig jam-side down.
Spread softened butter on the outside of each sandwich. Place the sandwiches on the griddle and cook for 2–3 minutes, or until the bottoms are golden brown.
Flip the sandwiches and cover with a basting dome to help melt the Brie. Cook for another 2–3 minutes, or until both sides are golden and crispy and the cheese is melted.
Remove the sandwiches from the griddle. Carefully lift the top slice of bread and add a handful of fresh arugula to each sandwich.
Replace the top slices, cut the sandwiches in half, and serve immediately.
Tender bison top sirloin steaks seared in beef tallow and finished with butter, served alongside seasoned baby potatoes and a creamy horseradish dill sauce.
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