Steak & Bleu Grilled Cheese with Poached Pear Salad

Steak & Bleu Grilled Cheese with Poached Pear Salad
Yield:
24 servings, 1/24 recipe (425 g) each

Ingredients

Ingredients Weights Measures
Poached Pears
Dry white wine 96 fl oz [2.7 kg] 3 qt. [3 L]
sugar 1 lb. [565 g] 3 cups [750 mL]
water 96 fl oz [2.7 kg] 3 qt. [3 L]
whole cloves 24 each
vanilla 6 fl oz [170 g] 3/4 cup [175 mL]
fresh Bosc pears, peeled, halved and cored 3-3/4 lb. [1.7 kg] 12 each
Sandwiches 3-3/4 lb. [1.7 kg] 12 each
beef filet mignon steaks 4-1/2 lb. [2 kg] 12 each
steak seasoning 1 oz. [30 g] 1/4 cup [50 mL]
rye bread slices (1/2 inch thick) 4-1/2 lb. [2 kg] 48 slices
Dijon mustard 1 lb. [560 g] 1-1/2 cups [375 mL]
Kraft Shredded Cheddar/Monterey Jack Blend Cheese 1-1/2 lb. [675 g] 1 qt. [1 L]
crumbled blue cheese 12 oz. [340 g] 1-1/2 cups [375 mL]
butter, melted 6 oz. [170 g] 3/4 cups [175 mL]
Pear Salad 6 oz. [170 g] 3/4 cups [175 mL]
rainbow micro greens 12 oz. [340 g] 3 qt. [3 L]
Kraft Honey Mustard Dressing 1/2 cup [125 mL]
Poached Pears
Dry white wine 8 fl oz [225 g] 1 cup [250 mL]
sugar 1-3/4 oz. [50 g] 1/4 cup [50 mL]
water 8 fl oz [225 g] 1 cup [250 mL]
whole cloves 2 each
vanilla 1/2 fl oz [15 g] 1 Tbsp. [15 mL]
fresh Bosc pears, peeled, halved and cored 5 oz. [140 g] 1 each
Sandwiches 5 oz. [140 g] 1 each
beef filet mignon steaks 6 oz. [170 g] 1 each
steak seasoning 1 Tbsp. [15 mL]
rye bread slices (1/2 inch thick) 6 oz. [170 g] 4 slices
Dijon mustard 1-1/2 oz. [45 g] 2 Tbsp. [30 mL]
Kraft Shredded Cheddar/Monterey Jack Blend Cheese 2 oz. [60 g] 1/3 cup [75 mL]
crumbled blue cheese 1 oz. [30 g] 2 Tbsp. [30 mL]
butter, melted 1/2 oz. [15 g] 1 Tbsp. [15 mL]
Pear Salad 1/2 oz. [15 g] 1 Tbsp. [15 mL]
rainbow micro greens 1 oz. [30 g] 1 cup [250 mL]
Kraft Honey Mustard Dressing 2 tsp. [10 mL]

Directions

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. (15 mL) 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. (15 mL) mustard. Cover 1 bread slice with about 1 Tbsp. (15 mL) shredded cheese, 3 oz. (85 g) meat, 1 Tbsp. (15 mL) blue cheese and additional 1 Tbsp. (15 mL) shredded cheese. Top with second bread slice. Brush outside of sandwich evenly with 1-1/2 tsp. (7 mL) 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 1/2 cup (125 mL) micro greens on one side of serving plate; drizzle with 1 tsp. (5 mL) dressing. Fan pear slices over greens; drizzle with 1 tsp. (5 mL) of the reduced pear syrup. Place sandwich halves on other side of plate.

Kraft Kitchens Tips

Note
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.
Food Facts
The steaks will continue to cook after they are removed from the grill.

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Nutritional Information
Calories
 840
Total fat
 28 g
Saturated fat
 15 g
Cholesterol
 105 mg
Sodium
 2010 mg
Carbohydrate
 87 g
Dietary fibre
 9 g
Sugars
 37 g
Protein
 36 g
Vitamin A
 50 %DV
Vitamin C
 15 %DV
Calcium
 35 %DV
Iron
 30 %DV