(adapted from Susan Costner Great Sandwiches by Susan Costner)

Makes 2 sandwiches

2 lg. slices whole-grain or other hearty, crusty bread
Dijon mustard
4 oz. prosciutto, thinly sliced
2 oz. delicious blue (such as Bleu de Bresse, Humboldt Fog, or Sago), sliced 1/4-in. thick
1 1/2 tsp. unsalted butter
1 ripe Bosc pear, unpeeled but cored and thinly sliced
Salt & freshly ground black pepper, to taste

Lightly toast bread. Spread bread with a thin layer of mustard (to the edges). Arrange prosciutto and cheese evenly on both toast slices.

Heat butter in a skillet and saute pear slices over high heat until golden. Let cool to lukewarm, season with salt and pepper, and top toasts. Cut each toast in half to serve.