Sainsbury's chefs Nicola Bramley and Shu Tan have created this delicious recipe as part on their Canapends campaign to reduce waste.
- 4 slices of white bread
- 60g stilton (ends)
- 60g butter
- 40g caster sugar
- 1 pear
- Splash of port
- Handful of rocket leaves
Method1 Butter the bread on both sides and lay onto a board. Slice the stilton and use to top 2 slices of the bread – then place the other piece of bread on top to form sandwich.
2 Core and cut the pear into wedges and then halve each wedge. Melt the remaining butter in a frying pan, add the sugar and cook until beginning to caramelise. Add the pears and cook on each side until golden and softened (approx. 5 mins). Add the port and cook for a further 2-3 minutes.
3 Heat a large frying pan and then cook the sandwiches on each side for a couple of minutes until golden and crispy and the cheese has melted – pressing down lightly with a spatula.
4 Remove the sandwiches, cut of the crusts and the cut each into 4-6 rectangular pieces.
5 Top with a rocket leaf, followed by a piece of the pear and push a cocktail stick through to secure everything in place.
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