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1
Poached Pears: Combine wine, sugar, water, cloves and vanilla in large saucepan.
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Add pears.
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Bring to simmer on low heat; cook 15 to 20 min.
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or until pears are softened but still firm.
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Transfer pears and half the cooking liquid to refrigerator container, reserving remaining cooking liquid in pan.
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Refrigerate pears in liquid until cooled.
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Meanwhile, simmer remaining cooking liquid until thickened to syrup-like consistency.
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Refrigerate until cooled.
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9
For each sandwich: Coat both sides of each steak evenly with 1 Tbsp.
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(15 mL) steak seasoning.
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11
Grill on high heat to form dark crust on both sides of each steak, turning once.
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Grill additional 4 to 5 min.
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on each side (depending on thickness of steaks) or to medium-rare, or desired doneness.
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Remove from grill.
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15
Let stand 2 min.
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Cut across the grain into 1/4-inch-thick slices.
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Spread 2 bread slices evenly with 1 Tbsp.
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(15 mL) mustard.
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Cover 1 bread slice with about 1 Tbsp.
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20
(15 mL) shredded cheese, 3 oz.
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(85 g) meat, 1 Tbsp.
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(15 mL) blue cheese and additional 1 Tbsp.
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(15 mL) shredded cheese.
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Top with second bread slice.
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Brush outside of sandwich evenly with 1-1/2 tsp.
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(7 mL) butter.
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Grill on flat-top griddle heated to 350 degrees F for 2 min.
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on each side or until cheese is melted and sandwich is golden brown on both sides.
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29
Cut diagonally in half.
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30
For each salad: Cut 1 pear half into 3/8-inch-thick slices.
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31
Place 1/2 cup (125 mL) micro greens on one side of serving plate; drizzle with 1 tsp.
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32
(5 mL) dressing.
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Fan pear slices over greens; drizzle with 1 tsp.
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34
(5 mL) of the reduced pear syrup.
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35
Place sandwich halves on other side of plate.
