Lightly butter one side of each piece of bread with a tablespoon of butter. The buttered sides will be the outside of the sandwich.
Layer the Brie, sliced pear and thyme on the unbuttered side of one piece of bread. Top with Gruyere cheese and the second slice of bread, making sure that the buttered side is facing out.
Heat a small skillet over medium-low heat. Melt one tablespoon of butter and add the sandwich to the skillet. Cook for 2-3 minutes on one side, then flip. Cook for another 2-3 minutes or until the cheese is melted and the bread is golden and toasty. If the skillet appears dry when it's time to flip the sandwich flipping, add the last tablespoon of butter.
Remove sandwich from heat and drizzle the top of the sandwich with honey just before serving.
Keep an eye on your sandwich to make sure the bread doesn't burn! A little char is okay, but too much is never a good thing. The butter can burn easily too, so make sure to keep the heat steady around medium as the sandwich is cooking.
My favorite way to make grilled cheese sandwiches is in a cast iron skillet. I find that it helps the bread toast evenly.