Steak & Bleu Grilled Cheese with Poached Pear Salad

Steak & Bleu Grilled Cheese with Poached Pear Salad
24 servings


Ingredients Weights Measures
Poached Pears
Dry white wine 96 fl oz 3 qt.
sugar 1 lb. + 5 oz. 3 cups
water 96 fl oz 3 qt.
whole cloves - 24 each
vanilla 6 fl oz 3/4 cup
fresh Bosc pears, peeled, halved and cored 3-3/4 lb. 12 each
beef filet mignon steaks 4-1/2 lb. 12 each
steak seasoning - 1/4 cup
rye bread slices (1/2 inch thick) 4-1/2 lb. 48 slices
GREY POUPON Classic Dijon Mustard 1 lb. + 2 oz. 1-1/2 cups
shredded Colby Jack cheese 3 lb. 2 qt.
ATHENOS Crumbled Blue Cheese 12 oz. 1-1/2 cups
butter, melted 12 oz. 1-1/2 cups
Pear Salad
rainbow micro greens 6 oz. 1-1/2 qt.
KRAFT Honey-Mustard Dressing - 1/2 cup


POACHED Pears: Combine wine, sugar, water, cloves and vanilla in large saucepan. Add pears. Bring to simmer on low heat; cook 15 to 20 min. or until pears are softened but still firm. Transfer pears and half the cooking liquid to refrigerator container, reserving remaining cooking liquid in pan. Refrigerate pears in liquid until cooled.

MEANWHILE, simmer remaining cooking liquid until thickened to syrup-like consistency. Refrigerate until cooled.

FOR each sandwich: Coat both sides of each steak evenly with 1 Tbsp. steak seasoning. Grill on high heat to form dark crust on both sides of each steak, turning once. Grill additional 4 to 5 min. on each side (depending on thickness of steaks) or to medium-rare, or desired doneness. Remove from grill. Let stand 2 min. Cut across the grain into 1/4-inch thick slices.

SPREAD 2 bread slices evenly with 1 Tbsp. mustard. Cover 1 bread slice with about 2 Tbsp. shredded cheese, 3 oz. steak, 1 Tbsp. blue cheese and additional 2 Tbsp. shredded cheese. Top with second bread slice. Brush outside of sandwich evenly with 1 Tbsp. butter.

GRILL on flat-top griddle heated to 350ºF for 2 min. on each side or until cheese is melted and sandwich is golden brown on both sides. Cut diagonally in half.

FOR each salad: Cut 1 pear half into 3/8-inch-thick slices.

PLACE 1/4 cup micro greens on one side of serving plate; drizzle with 1 tsp. dressing. Fan pear slices over greens; drizzle with 1 tsp. of the reduced pear syrup. Place sandwich halves on other side of plate.

Kraft Kitchens Tips

When grilling the sandwiches, cover them with dome lids or steel bowls to help the cheese melt more quickly.
Make Ahead
Poached pears can be refrigerated in cooking liquid up to 3 days before using as directed.
Average Rating 5  (1)
Rated  by a cook on 12/21/2012
" Very good!"