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by Josée Fiset

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brie, pear, prosciutto and arugula grilled cheese sandwich

It’s warm and melty, mild and crispy, salty and sweet. Trust me: using raisin-hazelnut bread makes this sheer decadence.

Preparation : 5 minutes

Baking : 10 minutes

Efficiency : 1 sandwich



1. Brush one side of each bread slice with oil. Turn bread slices over (oiled sides facing down) andtop both slices with the brie.

2. Top the cheese with the pear slices, prosciutto and arugula, then close the sandwich.

3. In a frying pan over medium-high heat, cook the sandwich on each side until the bread is crispy and golden, and the cheese is melted.


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