• Wash and dry produce. • Quarter, core, and thinly slice pear. Halve, peel, and finely chop half the shallot (whole shallot for 4 servings). Quarter lemon.

• Heat a drizzle of oil and 1 TBSP butter (2 TBSP for 4 servings) in a large pan over medium heat. Add pear, shallot, honey, juice from one lemon wedge, 1⁄2 tsp sugar, and a pinch of salt (juice from two lemon wedges and 1 tsp sugar for 4). Cover and cook, stirring occasionally, until pear has softened, 5-7 minutes. • Turn off heat; transfer to a small bowl. Stir in juice from one lemon wedge (two wedges for 4). Wash out pan. **Heat pan used for pear over medium- high heat. Add bacon*; cook, turning occasionally and adjusting heat if browning too quickly, until crispy, 6-10 minutes. Turn off heat; transfer to a paper-towel-lined plate. Once cool enough to handle, roughly chop. Wipe out pan.**

• Evenly layer half the sourdough slices with gouda and as much pear as you like. Top with cheddar and remaining sourdough slices to form sandwiches. **Add bacon along with gouda, pear, and cheddar.**

• Melt 1 TBSP butter in pan used for pear over medium heat. Once hot, add sandwiches and push around in pan until butter has absorbed. (For 4 servings, work in batches or use a second pan, using 1 TBSP butter for each batch.) Cook until bread is golden brown and cheese is slightly melted, 4-6 minutes. • Add another 1 TBSP butter to pan, then flip sandwiches and push around again until butter has absorbed. Cook until bread is golden brown and cheese is fully melted, 4-6 minutes.

• While sandwiches are toasting, in a large bowl, whisk together juice from one lemon wedge, 2 TBSP olive oil, 1⁄4 tsp salt, and pepper. (For 4 servings, use juice from two wedges, 4 TBSP olive oil, and 1⁄2 tsp salt.) • Add arugula and pecans. Toss to thoroughly coat arugula.

• Halve sandwiches on a diagonal. Divide sandwiches and salad between plates. Serve. ***Bacon is fully cooked when internal temperature reaches 145°.***