For a variation on the theme, or if you can't get your hands on a pear that's even halfway ripe, sub sliced apple for the pear and add a pinch of lemon zest.
Ingredients (per person)
1/2 - 1 red or green d'Anjou pear, peeled, sliced, and cut lengthwise into 1/2" strips
1/2 tbsp butter (optional)
1/2 tsp honey
2-3 pinches minced fresh thyme
2 slices sourdough bread (like Village Bakery's walnut levain)
Several thin slices brie or triple-cream (like Cowgirl Creamery's blissfully decadent Mt. Tam)
2 slices prosciutto
1 small handful baby arugula
Olive oil
Heat a pan over medium-low heat. Add the butter (or sub olive oil, if you prefer), then add the pear and sauté, stirring, for 2-3 minutes. Add the honey and stir to coat, then sprinkle lightly with thyme. Continue cooking another minute or three until the pears are soft (they should bend easily). Remove from the heat and set aside.
Assemble your sandwich: Cover a slice of bread with slices of brie in a single layer, then the prosciutto, your arugula, and finally the pear. Top with the second slice of bread.
Use a paper towel to wipe out your pan, then heat it over medium heat. Drizzle with olive oil, then set your sandwich in to toast. When the bottom is golden brown (1-2 minutes), flip carefully and toast the other side as well.
Remove from the pan, cut in half if desired, and serve hot.
