Ingredients

The following ingredients have 2 Servings
  • 2 tablespoons light butter (I used Land O’ Lakes Light Butter Spread with Canola Oil)
  • 4 slices light wheat bread (I used Pepperidge Farm Light Style Wheat)
  • 2 oz Brie cheese (rind removed, sliced into thin strips (I used President brand))
  • 1/2 oz arugula
  • ½ large pear (sliced thin)
  • 1 teaspoon honey

Instruction

  • Butter one side of each piece of bread with ½ tablespoon of butter each. Place two slices butter side down on a skillet. Spread the Brie pieces over the surface of the bread. Top with the arugula and then the pear slices. Drizzle ½ teaspoon of the honey over the pear slices on each sandwich. Place the reserved slices of bread, butter side up, on top of each sandwich.
  • Bring the skillet over medium heat and cook for about 3 minutes until golden on the bottom. Flip the sandwiches (carefully! I used a spatula on either side to hold them together) and cook for another 2-3 minutes until golden on both sides.