Steak & Bleu Grilled Cheese with Poached Pear Salad
1 qt. Dry white wine
1/4 cups Sugar
1 qt. Water
2 each Whole cloves
1 cups Vanilla
1 each Fresh Bosc pears, peeled, halved and cored
1 each Beef filet mignon steaks
1 cups Steak seasoning
4 slices Rye bread slices (1/2 inch thick)
2 cups Dijon mustard
1/3 qt. Kraft Shredded Cheddar/Monterey Jack Blend Cheese
2 cups Crumbled blue cheese
1 cups Butter, melted
1 qt. Rainbow micro greens
2 cups Kraft Honey Mustard Dressing
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.
Simmer remaining cooking liquid until thickened to syrup-like consistency. Refrigerate until cooled.
For each sandwich:
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.
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.
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:
1 pear half into 3/8-inch-thick slices.
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. sandwich halves on other side of plate.