1/4 cup extra-virgin olive oil, divided
1 tablespoon fresh lemon juice
1/2 teaspoon finely grated lemon zest
1/2 teaspoon coarse salt, divided
1/2 head radicchio, cored and sliced in thin ribbons
1 small bulb fennel, cored and julienned
1/4 cup walnut pieces, toasted
4 slices rustic bread
2 ounces blue cheese, at room temperature
1 medium Asian pear, cored and thinly sliced
1 to 2 tablespoons jarred pepper jelly

In a small bowl, whisk 2 tablespoons of the olive oil with the lemon juice and zest and 1/4 teaspoon of the salt. In another bowl, spoon half of vinaigrette over the radicchio and fennel; toss and sprinkle with remaining salt. Toss again; add more dressing, if needed. Top with the walnut pieces.

Spread the blue cheese over 1 side of 2 of the bread slices, gently mushing into bread so cheese doesn't fall off while cooking. Layer the pear slices on top. Spread the pepper jelly over 1 side of other 2 bread slices. Sandwich jelly slices over pear-and-cheese slices. Brush tops and bottoms of sandwiches with a little olive oil.

In a skillet or griddle over medium-high heat, heat 1 tablespoon olive oil. When hot, add sandwiches; cook, turning once, until golden-brown and cheese melts. Serve with slaw alongside.

Makes 2 servings.