Seasonal produce is often seen as a heavy side dish, but bring it over to the lighter side of cooking by incorporating it into lunch. Experiment with a few unconventional ingredients into a traditional meal like a sandwich. Try a warm vegetarian sandwich like this Grilled Brie, Pear & Sweet Potato Sandwich recipe.
Instead of a cloying marshmallow complementing the sweet potato, as seen in most seasonal recipes during the holidays, the sweet potato here is elevated with the mild sweetness of sliced pear. High in fiber, pears are recognized for lowering the risk of heart disease, cancer and type 2 diabetes. Furthermore, this fruit has a low acid content, making it easily digestible.
There are over 3,000 varieties of pear in existence, though only around ten are generally marketed in the United States. For this Grilled Brie, Pear & Sweet Potato Sandwich, feel free to choose your favorite pear or whatever is readily available at your grocery market.
The components of this sandwich are surprisingly nourishing, in addition to satisfying the craving for warm comfort food. In addition to the perks associated with pears, sweet potatoes are recognized for a number of antioxidant nutrients. Additionally, research has proven that sweet potatoes can improve blood sugar regulation, even for those that may already have type 2 diabetes. In this recipe, the sweet potatoes are sliced and roasted to perfection for a delightfully unconventional addition to a sandwich!
This Grilled Brie, Pear & Sweet Potato Sandwich can be perceived as an adult version of a grilled cheese sandwich. It is certainly more nutritious and complex than the old standard, integrating delicious seasonal flavors. Who needs peanut butter and jelly when this sophisticated sandwich recipe pleases children and adults alike?
- 2 slices whole wheat or multigrain bread
- 2-3 tbsp brie, softened
- 1/4 cup arugula
- 1/2 pear, sliced
- 1/2 sweet potato, sliced
- 1 tbsp olive oil
- 1 tbsp butter
- Salt and pepper, to taste
Preheat oven to 375 degrees. Toss the sweet potato slices with the olive oil. On a foil-lined baking sheet, cook for approximately 15 minutes. Remove and sprinkle with salt and pepper.
Next, spread the brie on each piece of bread. Layer the arugula, pear and sweet potato slices on the bread. Melt a tablespoon of butter in a saute pan. Grill the sandwich, flipping carefully with a spatula, until both sides are lightly browned. Slice and serve immediately.