Grilled Cheese, Salmon, and Pear Sandwiches

                Serves 4

                1 tablespoon butter, divided

                ½ small onion, finely chopped

                Salt and pepper to taste

                ¾ pound store-bought cooked salmon fillet, skinned and chilled

                1½ cups panko (Japanese breadcrumbs), divided

                3 scallions, green and white parts chopped separately

                3 ounces shredded smoked gouda cheese

                1 small rib celery, finely chopped

                2 tablespoons chopped flat-leaf parsley

                ¹/₃ cup plus ¼ cup mayonnaise, divided

                ¾ teaspoon salt

                ½ Comice or Anjou pear, halved and thinly sliced lengthwise

                Pinch black pepper

                ¹/₈ teaspoon cayenne pepper

                8 slices pumpernickel bread

                2 large eggs, beaten

                3 tablespoons extra-virgin olive oil

                ½ tablespoon white wine vinegar

1.       In a small skillet, melt ½ tablespoon butter over medium heat.  Add the onion, season with salt and pepper to taste and cook, stirring occasionally, until caramelized, about 15 minutes.  Set aside.

2.       Flake the salmon into a large bowl.  Using a fork, mix in ¼ cup panko, the scallion whites, the cheese, the celery, the parsley, reserved onions, ¹/₃ cup mayonnaise, ¼ teaspoon salt, the pear, pinch black pepper, and cayenne.  Refrigerate for 30 minutes.

3.       Heat a griddle or 2 large skillets over medium heat.  Form mixture into 4 equal-sized patties; top 4 bread slices with a patty each.  Cover with the remaining 4 bread slices.  In a bowl, mix the remaining panko with the remaining salt.  Coat the sandwiches with the panko, then the eggs, then the panko again.

4.       Melt the remaining butter on the griddle with the olive oil, add the sandwiches and cook over medium heat until golden and melted, about 3 minutes per side.  Drain on paper towels and cut in half

5.       Combine remaining mayonnaise, the vinegar, and 8 teaspoons scallion greens; season with salt and pepper to taste.  Serve with sauce alongside.