I started out with triple cream Brie.
Then sliced some Anjou pears.
Then brushed some rustic bread with olive oil.
And melted a little butter in a cast iron skillet.
Then I drizzled a good bit of honey on the bread and sprinkled some dried thyme. This turned out to be the secret. The open crumb of the bread allowed some of the honey to seep through and caramelize with the butter in the skillet creating a candy coating.
Then I added the cheese.
And after adding the pears and waiting for the cheese to melt (forgot to get a pic, sorry) I closed it all up.
Here's where I discovered the magic. There was a caramelized quarter inch of honey and butter on the outer crust of the bread.
And sliced. It was one hell of a sandwich. Sweet and savory, with the rich Brie offset by the fresh burst of the pears, and the thyme and pepper providing a nice bass note. Though it wasn't smoked and was for all intents and purposes a vegetarian dinner, it was one of the best sandwiches I've ever had. Next time I'll try it with bacon.