4 slices raisin brioche
2 tablespoons salted butter, melted
4 ounces firm but mild blue cheese, crumbled
1 pear, slightly under-ripe, cored and thinly sliced
Chestnut honey, for drizzling (optional)

Heat a cast-iron pan or griddle over low heat. Brush one side of each bread slice with some of the melted butter.

Spread half of the cheese evenly over unbuttered side of two bread slices. Place a single layer of the pear slices over cheese, then top with remaining cheese. Place remaining bread slices on top of each sandwich, buttered-side up.

With a spatula, place one sandwich into heated pan and weight it with a second heavy pan or a steak weight. (If pan is large enough, cook both sandwiches; otherwise, cook them one at a time.) Cook until golden brown, about 3 to 4 minutes. Flip sandwich, weight it with pan or steak weight, and cook until golden brown, another 3 to 4 minutes.

Remove sandwich to a cutting board and cut it in half or quarters. Serve immediately with a drizzle of chestnut honey, if desired. Makes 2 sandwiches.

NOTE: You can substitute any good-quality raisin bread for raisin brioche.