Applewood Smoked Bacon and Grilled Bosc Pear on a French Baguette…

Here’s a classic sandwich for a distinctive palette…a great combination of sweet and savory, yet light sandwich served on a grilled French Baguette.  A perfect paring alongside a bright, crispy green salad!

Copyright © 2013 Grace Clerc. All rights reserved.Ingredients:

  • 2 cloves garlic, chopped
  • 1 tablespoon organic, unsalted butter
  • 1/2 teaspoon finely chopped, fresh thyme (herb is okay)
  • Sea salt and freshly ground black pepper
  • Olive oil
  • 1 whole French baguette (Serves four for this recipe)
  • 1/2 package applewood smoked bacon (three to four bacon strips per sandwich)
  • 1/4 cup crumbled goat cheese (or Roquefort)
  • 1/2 of a ripe, but firm pear (I use the Bosc pears from our orchard)


  1. Cook the bacon in a sauté pan until it’s crisp, about 2 minutes per side over medium-high heat.  Remove the bacon from the pan and drain it on a paper towel.
  2. Meanwhile, preheat a stove-top grill and  slice the pear half into about 8 thin slices.
  3. Dredge the pear slices in the bacon grease left in the pan and then place them on the preheated grill until they are nicely marked, about 1 minute per side.  (If you don’t have a stove-top grill, simply sauté them in the same pan you cooked the bacon in.)
  4. In a separate skillet,combine the garlic, butter and thyme.  Season to taste with the salt and pepper.  Set aside.
  5. Heat up the sliced baguette on the grill.  Drizzle with a bit of olive oil and remove when they are nicely marked also about a minute per side.
  6. Spread an even layer of the garlic mixture on each slice of bread.
  7. Top each with slices of bacon, grilled pears, and goat cheese/ or Roquefort.  Serve immediately.


  • This makes a great vegetarian sandwich simply without the bacon added!
  • For an amazing little hors d’oeuvre, serve on a very thin baguette cut into wedges, drizzle with olive oil, and garnish with thyme.
Recipe adapted from Cooking the Weekends