AoM Month of Sandwiches Day #12: Asian Pear/Gouda/Turkey Sandwich

by Jeremy Anderberg on April 16, 2013 · 6 comments

in Cooking, Food & Drink, Travel & Leisure

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Welcome to Day #12 of the AoM sandwich project. Last month we asked readers for their best sandwich recommendations. Out of 483 submissions, we picked 20 to highlight here on the site each weekday during the month of April. At the end, we’ll publish all the entries into an epic man-sandwich cookbook. Enjoy.

Today’s Sandwich: Asian Pear/Gouda/Turkey Sandwich by Tom

I’ve always been intrigued by sandwiches that feature some kind of fruit. I’ve seen apple, cranberry, and what I’m trying today, pear. I’ve never taken the plunge, however, and actually had one. This is a pretty simple sandwich, but has potential to have a bunch of flavor with its high-quality ingredients.

Ingredients

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  • 2 slices bread
  • Gouda cheese
  • Asian pear
  • Deli turkey

Step 1: Thinly Slice Pear

I've never had an Asian pear before, and honestly, I didn't notice a huge difference. I thinly sliced just under half the pear for this sandwich.

I’ve never had an Asian pear before, and honestly, I didn’t notice a huge difference. I thinly sliced just under half the pear for this sandwich.

Step 2: Assemble Sandwich

I gave it a heart serving of turkey.

I began with a hearty serving of turkey.

Next up was the gouda. I had a small wheel, so slicing was a difficult task. I made due with some smaller slices and it was just fine.

Next up was the Gouda. I had a small wheel of cheese, so slicing was a difficult task. I made do with some smaller slices, and it was just fine.

Then the pear. I gave it a nice covering.

Then the pear. I gave it a nice covering.

Step 3: Slap Sandwich on the Foreman

Throw it on a George Foreman grill for 1-2 minutes. I could have done it in a skillet, but I wanted to stay true to the directions from Tom.

Throw it on a George Foreman grill for 1-2 minutes. I could have done it in a skillet, but I wanted to stay true to the directions from Tom.

Final Product

The short-ish amount of time on the Foreman more warmed it than grilled it. Some of the pear juices got through the bread, but it wasn't noticeable while eating.

The short-ish amount of time on the Foreman warmed the sandwich more than grilled it. This made the sandwich a kind of quasi-panini. Some of the pear juices got through the bread, but it wasn’t noticeable while eating.

Taster’s Notes

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The fruit did not let me down! The sweetness was a great supplement to the turkey and Gouda. It was also nice that the sweetness factor had some crisp to it instead of coming from Nutella, as Brett got to experience. It wasn’t overwhelming at all. It was also nice to enjoy the sandwich with the second half of the pear. I’ll definitely experiment with more fruit creations. I’m especially curious as to what a flavorful green apple would bring to the game. As for this particular sandwich, I can’t say I’d go out of my way to make it, but I’d definitely throw one together if I had the ingredients around.

 

{ 6 comments… read them below or add one }

1 Ink Wellson April 16, 2013 at 4:34 pm

Mr. McKay, I died a little looking at that pale bread post-Foreman.

In all seriousness, this is why I encourage people to buy genuine panini grills if they’re sandwich lovers. While some of the more expensive Foreman grills have temperature controls, I don’t believe most do, and the above tends to happen.

Being able to crank up the heat with certain sandwiches/cheeses means one can manage to brown the bread before the cheese turns to liquid and runs out.

That said, I understand many people don’t want yet another appliance, but I have yet to see a Foreman grill do anything my panini can’t while giving me more control.

2 Tom April 16, 2013 at 6:51 pm

That’s my recipe and I have to say, the bread doesn’t look nearly as toasted as mine when I grill them. After about 90 secs the bread is really toasted.

If you’re going for more fruit/meat sandwiches, go ham/apple/cheddar for the combo. Cook until the bread is toasted and that makes all the difference.

3 MCH April 16, 2013 at 8:24 pm

Oh wow that looks delicious.

4 Jeremy Anderberg April 17, 2013 at 9:56 am

@Tom – good to know! Perhaps my Foreman has lost some of its gusto. Either way, it was still quite tasty! Thanks for the submission.

5 Keith April 17, 2013 at 12:53 pm

The grill on the campus where I work makes a ham sandwich with granny smith slices. I wasn’t personally a fan, but some people rave about it with the apple.

6 Lauren April 26, 2013 at 9:59 am

Yum! I see you’re using Dofino Gouda – did you know that they make it in slices now? It’s more convenient for sandwiches (especially if you’re making multiple at one time)

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