Grilled Cheese, Smoked Turkey and Roasted Pear Dip Sandwich paired with E. Z. Orchards 2009 Cidre

Charles | February 15, 2011 | 0 Comments

I love hard apple cider. For me a good cider has just the right balance of fruitiness to dryness to slake my thirst, and this one from E.Z. Orchards is an easy contender to be among my favorites. They are the latest in the Willamette Valley to jump on the artisan cider-making wagon.  

We have ample varieties of apples here in Oregon, and they aren’t going to waste. Wandering Aengus Ciderworks in West Salem makes several varieties of ciders in the American tradition. Carlton Cyderworks in Carlton is a newcomer as well to ply their craft at making this ancient beverage. I will devote more time and space for them in another post. (FYI — Wandering Aengus has been featured in this recipe on The Taste of Oregon.)   

Cider Display at E.Z. Orchards


E.Z. Orchards 2009 Cidre has been 10 years in the planning and perfecting stages and is a most welcome addition, especially since it comes in a handsomely labeled 750 ml. bottle. E.Z. Orchards Farm Market serves the greater Salem, Silverton and Mt. Angel area with a premium selection of fresh local produce, dairy products, gourmet food items and artisan products. They also offer seasonal gift baskets and are prepared to ship them nationwide.  

E.Z. Orchards Farm Market


Beautiful fresh produce from throughout the Willamette Valley


Cheese and fruit, especially pears and apples, are natural companions, so deciding on a grilled cheese sandwich was easy. Vic was encouraging me to make one of my turkey dip sandwiches but I wanted something different to pair with the meat. After a brief gestation period I decided on a sandwich filled with Willamette Valley Cheese’s aged cheddar, roasted pear slices and thinly sliced smoked turkey breast. Making a savory and sweet dipping sauce was just a matter of experimentation in a saucepan on the stove top.  

Grilled Cheese, Smoked Turkey and Roasted Pear Dip Sandwich

Grilled cheese, smoked turkey and roasted pear dip sandwich with E.Z. Orchards 2009 Cidre, accompanied by a simple vegetable salad with a Greek dressing


  1. 1 cup (¼ lt.) chicken stock
  2. ¾- 1 cup (.175 - .25 lt.) pear juice
  3. Dash of Worcestershire Sauce®
  4. 1 teaspoon (5 ml.) Pickapeppa® sauce
  5. 1 teaspoon (5 ml.) horseradish or more to taste
  6. 2 large Bartlett pears
  7. Oil to coat pears
  8. 8 ounces (225 gr.) Willamette Valley aged cheddar cheese, grated, or your favorite cheddar
  9. 8 ounces (225 gr.) smoked turkey breast, thinly sliced
  10. 8 slices country sourdough bread
  11. Olive oil for brushing sandwiches
  • Preheat the oven to 450 °F (232 °C).
  • Heat the chicken stock and pear juice over medium heat until just simmering.
  • Season with the Worcestershire, Pickapeppa and horseradish.
  • Adjust seasonings to your liking: Want it sweeter, add more juice; want more kick, add more horseradish.
  • Peel, core and slice pears.
  • Toss pears with a little oil to coat.
  • Place oiled pears on an aluminum-lined baking pan and roast for 15-20 minutes or until they begin to brown.
  • Beginning with four slices of the bread, build the sandwiches, starting with some cheese, then the pears and finally the smoked turkey.
  • Top with the remaining slices of bread and spray or brush the outside of each with a little olive oil.
  • Grill in a non-stick pan until bottom is browned then turn and grill other side. Or you can go the easy route as I did and use a panini maker.

Bon appétit  

— Charles

Tags: , , , ,

Category: Cheese

About the Author (Author Profile)

Music, food and photography are at the center of Charles’ life. He performed with the Dallas Symphony, Dallas Opera and was assistant principal bassoonist with the Fort Worth Symphony for more than 20 years. When Charles and Victor moved to Baltimore, Charles created Lone Star Personal Chef and Catering Service and taught cooking classes at Williams-Sonoma. Now in Salem, Charles is a Realtor with Coldwell Banker Mountain West Real Estate, taught cooking classes for children at the A.C. Gilbert Discovery Village, and owns and operates Charles Price Photography. Charles and Vic enjoy entertaining and frequently host dinners as fundraisers for local non-profits and charities

Comments (0)

Trackback URL | Comments RSS Feed

There are no comments yet. Why not be the first to speak your mind.

Leave a Reply