Busy weeknights call for easy, flavorful open faced sandwiches and this tangy, crispy grilled sourdough with sweet cinnamon pears and warm, stretchy mozzarella is at the top of my list! Make the balsamic blackberry compote over the weekend to make things easier for you during the week, or serve it warm to add that jammy little touch this dish deserves. This grilled sourdough sammie comes together in just a few minutes, but tastes like you spent all day prepping for it.

Why Sourdough is So Good for You!

Have you ever wondered why sourdough is considered a healthier bread? There are several reasons why sourdough is a great choice when looking for a tasty and nutrient dense bread. Sourdough bread is rich in fiber, minerals such as calcium, magnesium, and potassium, vitamins B1 (thiamine), B3 (niacin), B5 (riboflavin) and B9 (folate).

Sourdough bread can be easier to digest for those with gluten sensitivities.  I do NOT recommend eating sourdough bread if you have celiacs disease or any type of severe sensitivity to gluten without checking with your physician first.  One of the reasons sourdough can be more digestible for those with gluten sensitivities is due to the long fermentation process that sourdough bread undergoes. This allows for the wild yeast and bacteria present from your starter to break down proteins and carbohydrates (fructans) found in the flour [1].

Sourdough bread can be helpful for individuals working to maintain more stable blood sugar levels as it has a lower glycemic index, which supports healthier blood sugar regulation by reducing the potential for a severe blood glucose spike due to its slower absorption.  This is thought to occur due to the fermentation process and how the carbohydrates are broken down and changed [2].

Why Whole Milk versus Low-Fat Dairy

As a functional nutritionist, I always recommend to my clients that they eat foods in their whole form, and this includes all dairy. Anytime you remove a whole group of foods from your diet, like fats, your diet becomes nutrient deficient and overtime, you may begin to experience symptoms of a deficiency.

Whole milk dairy products like milk, cheese and yogurt contain lots of vitamins, minerals, and are a good source of carbohydrates, protein, and fat [3]. In general, I do not recommend eating dairy products that are low-fat or non-fat. There are a few reasons for this:

1. Many non-fat and low-fat products have replaced the fat that has been removed with fillers, thickeners, and sugar yielding a products that is not a whole food and potentially inflammatory.
2. Dairy products often contains the fat soluble vitamins A, E, K and D…and did you know that in order for your body to absorb these fat soluble vitamins, you must have fat in your diet? A low fat diet reduces the bile released by your gall bladder therefor reducing the absorption of your essential fatty acids and fat soluble vitamins.
3. Taste. Yes, taste. Fat makes food taste good and creates satiety from our meals. If you think about your macros in regards to a fire, the carbohydrates are like the kindling for the fire, they burn fast and are quickly used up. The fats in your diet are like the fire log, it burns at a more steady rate for a longer period of time.

Grilled Sourdough with Cinnamon Pears and Warm Mozzarella Ingredients:

Serves 2

2 Slices of Sourdough Bread
1 Tbsp Grass-Fed Ghee, divided
1 Pear, thinly sliced
½ tsp Ceylon Cinnamon
Pinch of Fine Salt
1 ball Fresh pulled Mozzarella, 1/4″ sliced
Good EVOO for drizzling
Ground Black Pepper

Balsamic Blackberry Compote

8oz Blackberries
¼ cup Blueberry Balsamic Vinegar
¼ cup Pure Maple Syrup
Pinch of Ceylon Cinnamon
Pinch of Fine Salt

Grilled Sourdough with Cinnamon Pears and Warm Mozzarella

Tangy, crispy grilled sourdough with sweet cinnamon pears and warm, stretchy mozzarella is at the top of my list for easy and delicious dinners!

Print Recipe Pin Recipe

Prep Time 7 minutes mins

Cook Time 15 minutes mins

Course Appetizer, Dinner, Lunch, Sandwich

Cuisine American

Servings 2

Calories 293 kcal

Equipment

• Chopping Block
• Chef's Knife
• Skillet
• Saucepan
• Mason Jars
• Cast Iron Skillet
• Potato Masher

Ingredients

  

1x2x3x

• 2 Slices Sourdough Bread
• 1 Tbsp Grass-Fed Ghee divided
• 1 Pear thinly sliced
• ½ tsp Ceylon Cinnamon
• Pinch Fine Salt
• 1 Fresh pulled Mozzarella 1/4" sliced
• Good EVOO for drizzling
• Ground Black Pepper

Blackberry Balsamic Compote

• 8 oz Blackberries
• ¼ cup Blueberry Balsamic Vinegar
• ¼ cup Pure Maple Syrup
• Pinch Ceylon Cinnamon
• Pinch Fine Salt

Instructions

 

Balsamic Blackberry Compote

• In a small saucepan heat all blackberry ingredients over low/medium heat until the fruit is broken down. If you want to break up the berries more, use a potato masher, then if making ahead transfer the compote to a glass jar and cool completely. Refrigerate until ready to use.

For the Sandwich

• Slice the bread, pears and mozzarella cheese.
• In a skillet, heat 2 tsp ghee over medium heat adding the sliced pears. Sprinkle with cinnamon and a pinch of salt and cook until pears begin to turn translucent, flip and repeat. Remove and set aside.
• Lightly spread the remaining ghee on both sides of the sourdough, grill over medium heat until both sides are lightly browned. Remove and set onto a plate.
• Add the slices of mozzarella to the skillet (ceramic works best for this) and the mozzarella has melted and is nice and stretchy.
• To the grilled sourdough add a layer of caramelized pears (2-3 slices), then top with some of the melted mozzarella.
• Add a generous helping of blackberry balsamic compote.
• Drizzle with EVOO and fresh cracked black pepper.

Nutrition

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Nutrition Facts

Grilled Sourdough with Cinnamon Pears and Warm Mozzarella

Amount per Serving

Calories

293

% Daily Value*

Fat

 

9

g

14

%

Saturated Fat

 

5

g

31

%

Polyunsaturated Fat

 

1

g

Monounsaturated Fat

 

2

g

Cholesterol

 

20

mg

7

%

Sodium

 

390

mg

17

%

Potassium

 

181

mg

5

%

Carbohydrates

 

47

g

16

%

Fiber

 

4

g

17

%

Sugar

 

12

g

13

%

Protein

 

7

g

14

%

Vitamin A

 

27

IU

1

%

Vitamin C

 

4

mg

5

%

Calcium

 

49

mg

5

%

Iron

 

3

mg

17

%

* Percent Daily Values are based on a 2000 calorie diet.

Keyword Balsamic Blackbery Compote, Blackberry Balsamic Compote, Blackberry Compote, Butter Pears, Caramelized Pears, Cinnamon Pears, Easy appetizers, easy dinners, Fall Recipes, Fresh Mozzarella, Grilled Sourdough, Grilled Sourdough Sandwich, Grilled Sourdough with Fresh Mozzarella, Open face sandwich, Summer Recipes, Warm mozzarella sandwich, weeknight dinners

Tried this recipe?Let us know how it was!

Scott and I love to travel to Napa Valley, CA and this is actually a play off one of the dishes we have had at Brasswood in St. Helena, it has always been one of those memorable dishes that I always wanted to make a version of. We have a few favorite vineyards there that we love to visit and Staglin Family Vineyards is my number one. I especially love their organic EVOO to use as a delicate and earthy component to salads, soups and so many other dishes. To me, this beautiful and balanced olive oil is worth the splurge, and brings back all the lovely memories of crisp mornings, gorgeous views, and a glass of cabernet with our dear friend Jaime.

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FAQs

Q: Can I use frozen blackberries to make the balsamic blackberry compote?
A: Absolutely! Frozen fruit is my go-to when it is not in season!

Q: Do you have a sourdough bread that you recommend if I don’t make homemade sourdough?
A: I would source from your local bakery and find one that does the bulk and cold fermentation process for an authentic sourdough. Most commercial sourdough bread found in the stores are not fermented and are made sour by adding citric acid.

Q: What types of pears work best for a grilled sourdough with cinnamon pears?
A: Any honestly, pick your favorite, what’s available, or what looks good that week. Just be sure that it’s ripe, you may need to purchase it a day or two ahead of time since most pears are sold underripe.

Q: Can you use grass-fed butter in place of the ghee to grill the sourdough?
A: I prefer ghee when I’m using any heat, but if you don’t have any, try brushing some EVOO onto the bread instead.

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