Melty Peanut Butter, Pear, and Brie Panini

Quick Recipe Version (TL;DR)

• Yield: 2 sandwiches (2 servings)
• Prep Time: 10 minutes
• Cook Time: 8 minutes
• Total Time: 18 minutes

Quick Ingredients

• 4 slices hearty country or sourdough bread (about 1/2 inch thick)
• 4 tablespoons creamy peanut butter
• 4 ounces Brie, sliced
• 1 medium ripe but firm pear, thinly sliced
• 2 tablespoons unsalted butter, softened
• 2 teaspoons honey (optional)
• Pinch of flaky salt and freshly ground black pepper (optional)

Do This

• 1. Preheat a panini press to medium (about 375°F) or heat a large skillet/grill pan over medium heat.
• 2. Spread 1 tablespoon peanut butter on one side of each bread slice (4 tablespoons total).
• 3. Layer Brie evenly over 2 peanut-buttered slices, then top with pear slices; drizzle with honey and season if using.
• 4. Close each sandwich with remaining bread (peanut-buttered side facing in).
• 5. Spread softened butter on the outsides of the sandwiches.
• 6. Cook in the panini press or skillet 3–5 minutes per side, until bread is deep golden and Brie is melted.
• 7. Let rest 1–2 minutes, slice, and serve hot while melty and crisp.

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Why You’ll Love This Recipe

• Sweet, salty, and melty: creamy peanut butter, oozy Brie, and juicy pears in every bite.
• Restaurant-level panini made with basic supermarket ingredients.
• Fast comfort food: on the table in under 20 minutes, start to finish.
• Flexible and fun: easy to customize with spices, different breads, or extras like honey or bacon.

Grocery List

• Produce: 1 ripe but firm pear (such as Bartlett, Anjou, or Bosc)
• Dairy: Brie cheese (at least 4 ounces), unsalted butter
• Pantry: Hearty sandwich bread (country loaf or sourdough), creamy peanut butter, honey (optional), flaky salt, black pepper

Full Ingredients

For the Peanut-Butter Pear and Brie Panini

• 4 slices hearty country or sourdough bread, about 1/2 inch thick
• 4 tablespoons creamy peanut butter, well stirred
• 4 ounces Brie cheese, chilled briefly and sliced into 1/4-inch slices
• 1 medium pear (about 6–7 ounces), ripe but firm, cored and thinly sliced
• 2 tablespoons unsalted butter, softened (for the outside of the bread)
• 2 teaspoons honey, optional but recommended
• 1/8 teaspoon flaky sea salt, or to taste (optional, for finishing)
• 1 pinch freshly ground black pepper (optional, but excellent with pear and Brie)

Optional Flavor Extras

• 1/8 teaspoon ground cinnamon, to sprinkle over the pears
• 1 teaspoon Dijon mustard, lightly spread on one inner slice for a sharper contrast
• 2–4 thin slices cooked bacon, for an extra smoky-salty kick

Step-by-Step Instructions

Step 1: Prep and organize your ingredients

Take the Brie out of the refrigerator and place it in the freezer for about 5 minutes while you gather everything else. Slightly firm, chilled Brie is much easier to slice thinly and layer neatly.
Wash and dry the pear thoroughly. Core it and slice it lengthwise into thin slices, about 1/8–1/4 inch thick. You want slices that will soften quickly but still hold their shape.
Lay out your 4 slices of bread on a cutting board. Have the peanut butter, softened butter, honey, salt, and pepper close by so you can assemble quickly once you start.

Step 2: Slice the Brie and prep the bread

Remove the Brie from the freezer. Using a sharp knife, cut it into slices about 1/4 inch thick. You can leave the rind on; it is edible and helps the cheese hold together as it melts.
Arrange the Brie slices in two equal portions so each sandwich gets about 2 ounces.
On one side of each bread slice, spread 1 tablespoon of creamy peanut butter in an even layer, right up to the edges. This helps “glue” everything together and gives you that rich, nutty base in every bite.

Step 3: Layer the fillings for maximum flavor

On two of the peanut-buttered slices, arrange the Brie slices in an even layer. Try to cover as much surface area as possible so every bite gets melty cheese.
Top the Brie with an even layer of pear slices, slightly overlapping them. Use about half the pear for each sandwich.
If using, drizzle 1 teaspoon of honey over the pears on each sandwich. Add a very light sprinkle of ground cinnamon and a small pinch of black pepper if you like a gentle warm-spice edge.
Finish with a tiny pinch of flaky salt, especially if your peanut butter is unsalted. This will balance the sweetness and make the flavors pop.
Place the remaining two bread slices on top, peanut-buttered sides facing in, to close the sandwiches.

Step 4: Butter the outsides for crisp, golden bread

With the sandwiches assembled, use a butter knife or small spatula to spread softened butter on the outside of each sandwich. You will butter the side that faces the pan or press first, then the top.
Aim for about 1/2 tablespoon of butter per bread side; a thin but complete coating gives you a shatteringly crisp, deep golden crust without being greasy.
If your butter is not very soft, microwave it for 5–10 seconds or mash it with a spoon until spreadable. You can also brush on melted butter if that is easier.

Step 5: Preheat your panini press or skillet

Preheat a panini press to medium or to about 375°F if it has a temperature setting. Allow it to come fully up to temperature before cooking; this ensures crisp bread and fast, even melting.
If you are using a skillet or grill pan instead, place it over medium heat. Give it 3–4 minutes to warm up. A drop of water should sizzle instantly when it hits the pan.
While the pan or press heats, butter the remaining (top) sides of the sandwiches so they are ready to go straight in.

Step 6: Grill until melty, sweet, and crisp

Place the sandwiches, buttered side down, onto the hot panini press or skillet. Close the press gently, or if using a skillet, place a heavy lid, another pan, or a foil-wrapped brick on top to press the sandwiches lightly.
Cook for 3–5 minutes, checking occasionally, until the bread is deep golden brown with visible grill lines (if using a press) and the Brie is visibly soft and starting to ooze at the edges.
If using a skillet, carefully flip the sandwiches halfway through, re-pressing after the flip, and cook another 3–4 minutes on the second side.
Reduce the heat slightly if the bread is browning too fast before the cheese has time to fully melt; low and steady is better than scorched bread with cold centers.

Step 7: Rest, slice, and serve

Transfer the hot panini to a cutting board and let them rest for 1–2 minutes. This quick pause allows the molten Brie to thicken slightly so it does not all run out when you cut the sandwiches.
Using a sharp knife, slice each sandwich in half on the diagonal to show off the layers of peanut butter, melty Brie, and pear slices.
If you like, finish with a tiny sprinkle of flaky sea salt on the cut surfaces and an extra light drizzle of honey over the top.
Serve immediately while the bread is crisp, the centers are warm and gooey, and the pears are soft and fragrant.

Pro Tips

• Choose the right pear: Look for a pear that yields slightly to gentle pressure at the stem end but is not mushy. Bartlett, Anjou, or Bosc all work well.
• Keep the Brie cool for slicing: Briefly chilling the Brie firms it up so you can slice it thinly and stack it evenly, which helps it melt uniformly.
• Do not skimp on edge coverage: Spread the peanut butter right to the edges and get the Brie and pears close to the crusts. This prevents dry bites.
• Adjust heat to your pan: If your pan runs hot, use medium-low heat to prevent burned bread before the cheese melts. Longer, gentler heat gives better results.
• Use weight for better texture: Pressing the sandwiches, even in a skillet, helps create a thin, shatteringly crisp crust and an evenly melty interior.

Variations

• Smoky bacon version: Add 1–2 slices of crisp cooked bacon per sandwich between the Brie and pears for a smoky, salty contrast.
• Spiced autumn panini: Sprinkle the pears with a pinch of cinnamon and nutmeg, and use a drizzle of maple syrup instead of honey.
• Sharp and tangy: Spread a very thin layer (about 1 teaspoon) of Dijon mustard on the inner side of one bread slice for a subtle tang that plays nicely with the rich peanut butter and creamy Brie.

Storage & Make-Ahead

This panini is at its absolute best fresh off the press, when the Brie is molten and the bread is crisp. However, you can prep some elements in advance:
Slice the pear and Brie up to 4 hours ahead and refrigerate them in separate airtight containers. To keep pears from browning, toss the slices lightly with a teaspoon of lemon juice and pat them dry before assembling.
Assemble the sandwiches up to 2 hours ahead without buttering the outsides, then wrap tightly and refrigerate. When ready to cook, butter the exteriors and grill directly from cold over slightly lower heat, adding an extra minute or two to the cook time.
Leftover cooked panini can be cooled, wrapped in foil, and refrigerated for up to 1 day. Reheat in a 350°F oven or toaster oven, still wrapped in foil, for 8–10 minutes, then unwrap and crisp directly on the rack for 2–3 minutes. Microwaving is not recommended, as it softens the bread and makes it chewy instead of crisp.

Nutrition (per serving)

Approximate values per serving (1 sandwich), including optional honey but no bacon or mustard: about 720 calories; 32 g total fat; 17 g saturated fat; 60 g carbohydrates; 7 g fiber; 24 g sugar; 25 g protein; 820 mg sodium. These numbers are estimates and will vary based on the exact brands and sizes of ingredients used and any optional add-ins.