So these babies, inspired by an article on the interwebs about "the best grilled cheese sandwiches," should be literally, grilled. On the Grill. Here's how I did it on a Saturday for a houseful of people. A good local beer and a friend for helping are key.
You should start with a solid sourdough. I know this because we had to double the recipe and we used two kinds. The commercial brand did not fare as well as the legit California Sourdough brand.
Gauge how much to use with how many sandwiches you want to make! I can't help you here, really.
Here's what you need:
Loaf of sourdough
Gruyere and Swiss cheeses
Store-bought balsamic glaze (make it yourself if you want,; it ain't no skin off my teeth!)
Have your bread buttered, cheese shredded, pears sliced and all the ingredients ready on a cutting board next to the grill. Heat up the grill. Place buttered bread on the grill. Start adding the cheese and proscuitto on one side and the pear and arugula to the other. Check for grill marks with tongs. When the bread is nicely grill-marked and cheese is melted, drizzle with glaze, marry the halves and place on serving platter. Slice in halves or thirds, and serve with an awesome local brew.