From: Executive chef Roger Waysok, South Water Kitchen, Chicago. Yield: 1 serving.

4 slices Brie cheese
½ pear, sliced
2 Tbsp. blueberry jam
2 slices whole wheat bread
2 Tbsp. butter

Spread jam evenly over one side of each piece of bread. Put the cheese on top of the jam, then place pear on the cheese. Heat 2 Tbsp. butter in a skillet on medium to low heat. When butter is melted, add two slices of bread. Cover pan and allow cheese to melt. When cheese is melted and bread is golden brown, sandwich is ready. Flip one side on top of the other and remove sandwich from pan.