1. Make the relish: In a saucepan over high heat, combine 3 peeled, cored, and finely diced Anjou pears, 5 tablespoons apple cider vinegar, and 1 teaspoon chile flakes. Bring to a boil; reduce by simmering for 10 to 12 minutes. Remove from heat and season. Cool 2 hours.

2. For each sandwich, begin with a 1-inch thick slice of country white or sourdough. Top with a slice of fontina followed by ½ tablespoon pear relish, 2 pieces of cooked bacon, another ½ tablespoon pear relish, another slice of cheese, and another piece of bread.

3. Place sandwich over 1 tablespoon of butter over high heat in an ovenproof pan. Lower to medium; cook for 3 to 5 minutes, then flip and cook for 3 to 5 more minutes. Place pan in a 350° oven for 5 to 7 minutes. Just before serving, rub each side of the sandwich with the cut side of a halved garlic clove.

—Inset illustrations by Peter James Field

This article was originally published in 5280 October 2015.
Callie Sumlin
Callie Sumlin
Callie Sumlin is a writer living in Westminster, and has been covering food and sustainability in the Centennial State for more than five years.