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Pear, blue cheese and walnut open sandwich recipe

1 rating

Delicate pear marries well with the creamy tang of Dolcelatte cheese. It makes a delicious topping to this open sandwich that's finished with a honey mustard dressing. See method

Serves 2
Takes 20 mins
403 calories / serving
Healthy
Vegetarian

Ingredients

1 Tesco Finest bake-at-home multigrain baguette with sourdough (from a pack of 2)
1½ tsp olive oil
juice of 1 lemon
1 tsp honey
1 tsp Dijon mustard
40g Dolcelatte cheese
1 Conference pear
15g walnut pieces, lightly toasted (see tip)
small handful babyleaf salad

1 of your 5-a-day

Each serving contains

Energy
1685kj
403kcal 20%
Fat
19g 27%
Saturates
6g 30%
Sugars
15g 16%
Salt
1.3g 21%

of the reference intake
Carbohydrate 45g Protein 11g Fibre 4.8g

Method

Preheat the oven to gas 7, 220°C, fan 200°C and cook the baguette for 10-12 mins according to the packet instructions. Allow to cool for 5 mins, cut in half horizontally, then cut each piece in half crossways to make four bases. Divide between 2 serving plates.
In a small jug, combine the olive oil, 1 tsp of lemon juice, the honey and the mustard; season with freshly ground black pepper.
Peel the pear with a vegetable peeler. Slice the flesh and discard the core. Place in a bowl with the remaining lemon juice, to prevent browning.
Drizzle half of the dressing over the bread, then top with the salad, pear, Dolcelatte and walnut pieces. Serve drizzled with the remaining dressing.

Tip: Toast walnuts in a dry nonstick frying pan over a medium heat, tossing occasionally, for 1-2 mins, until they are just toasted.

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