Design & Branding Studio of Matt Gray


Chock full of sandwich recipes, suggestions and ideas.

Pear, brie and pecans


Pears are so hot right now. Especially when they're pan fried and smothered in melted brie.


Serves two

A knob of unsalted butter

1 conference pear, peeled, cored and cut into eight

25g pecans, crushed

50g brie, sliced

1 garlic clove, halved lengthways

Handful of watercress

4 slices of granary

Melt the butter in a frying pan over a medium heat.  When it's bubbling, add the slices of pear and cook for about 5 minutes, until they're just turning a lovely golden colour.

Add the pecan pieces to the pears and continue to cook for another 2 minutes.

Turn on the grill and lightly toast both sides of each slice of bread. Remove from the grill and rub the garlic over one side of each slice.

Divide the pears and pecans between two slices of bread and top with the brie.  Pop them back under the grill and cook for a minute until the cheese is nicely melted.

Place a few stalks of watercress on the melted brie, close up the sandwiches and press together firmly.

Be sure to check back next Sunday for your weekly sandwich fix.