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Chef Brian Feirstein’s Recipe for P.B. & J Grilled Cheese

Posted on: January 6th, 2014 by Amy Martin No Comments

In anticipation of the opening of Union Barrelhouse (set to open this month), try this twist on a PB&J from the restaurant’s Executive Chef Brian Feirstein. His version includes Bosc pears (the ‘P’), triple cream brie (the ‘B’) and Bacon Jam (since you can’t have a PB&J without jam!).

Hungry yet? Check out the P.B. & J Grilled Cheese recipe below…

PB&J 2

P.B. & J Grilled Cheese (Pear, Brie & Jam)

Serves 4


  • 8 Sour Dough Bread Slices, 1/2 inch thick
  • 1 T. Butter
  • 1lb Triple Cream Brie, sliced ¼ inch thick
  • .5lb Red Wine Poached Pears (recipe below)
  • 1 C Bacon Jam (recipe below)
  • 8oz Wild Arugula
  • Salt and Pepper to taste


Heat a nonstick pan or griddle over medium heat. Spread butter on one side of each slice of bread. Place bread in the pan with the buttered side down. Place sliced brie on one slice of the bread. Place ¼ cup of bacon jam on the other slice of the bread. Cook until the bread is golden and the cheese is melted. While the cheese is melting, mix the arugula with 1 t of bacon jam, salt and pepper, reserve. Once the cheese is melted, place sliced pears on the melted cheese. Place the dressed arugula on top of the pears. Put the top slice of bread with the bacon jam on the arugula to form the sandwich. Slice in half and serve.

Red Wine Poached Pears


  • 2 ea Bosc Pears
  • 1 cup Red Wine
  • 2 ea Cinnamon Sticks
  • 2 ea Whole Cloves


Slice pears 1/4 inch thick. Bring wine, cinnamon, and cloves to a simmer in a small sauce pan. Once simmering, add pears to the pan and turn off the heat. Allow the pears to steep in the wine, while cooling. Reserve for later.

Bacon Jam


  • 1lb. Thick Cut Pepper Bacon, cut into lardons
  • ½ Cup Brown Sugar
  • 1ea Yellow Onion, Diced
  • 1 Cup Red Wine Vinegar
  • ½ Cup Maple Syrup


Heat a small sauce pan over medium heat. Cook bacon until completely rendered and crisp. Add onion to the pan and cook until completely soft. Deglaze with red wine vinegar and reduce by half. Add sugar and maple syrup into the pan and cook for approximately 15 minutes or until thick. Puree using a food processor and cool completely. Reserve.

About the Author - Amy Martin

Author of Her Plate, Amy's love of food, cooking and all things culinary keeps her endlessly plotting what her next meal will be. Her pastimes include creating in (i.e. demolishing) her own kitchen and baking far more sweets than her tiny family could ever eat.

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