Spread two slices of bread with the soft chevre. Top one piece of bread with a layer of onion jam followed by a layer of sliced pear

Add a couple slices of semi-hard cheese followed by a small handful of watercress and a bit of fresh cracked black pepper. Top with the other piece of bread - cheese side down

Brush or spray with olive oil and grill in a non-stick pan over medium heat for 3-4 minutes each side until the cheese is melted and the ingredients are warmed through. You can also place in a sandwich press

Sprinkle with sea salt. Serve straight or with a watercress and roquette salad, some fruit and a glass of iced green tea