Sweet and savory, this breakfast sandwich is a welcome break from standard breakfast fare. The pear sauce can be made a few days ahead and reheated in a saucepan or microwave before serving.
Contributing chef Matthew Kadey, RD, is a registered dietitian and food writer. He is author of The Muffin Tin Chef (Ulysses Press), The No-Cook, No-Bake Cookbook (Ulysses Press) and Rocket Fuel: Power-Packed Food for Sports and Adventure (VeloPress).Yields 4 servings
- 1 teaspoon canola oil or grapeseed oil
- 1 shallot, finely chopped
- ¼ cup orange juice
- 2 ripe but firm pears, cored and cut into 1/4-inch dice
- 2 teaspoons honey
- 1/4 teaspoon ground cinnamon
- Pinch of salt
- 8 teaspoons grainy Dijon-style mustard
- 8 slices gluten-free bread, toasted
- 8 slices gluten-free ham
- 2 cups fresh arugula
1To make pear sauce, heat oil in a small saucepan over medium heat. Add shallot and sauté until softened, about 2 minutes. Add orange juice, pears, honey, cinnamon and pinch of salt. Bring mixture to a boil, reduce heat and cook until pears have softened, about 5 minutes.
2To assemble a sandwich, spread some mustard on a slice of toast and top with ham slices, some pear sauce and arugula. Spread more mustard on a second slice of toast and place on sandwich. Repeat to assemble remaining sandwiches.