Grilled sandwiches have no seasonal limit. Especially grilled cheese. Especially if it has a bit of springtime packed in it. Like thinly sliced strawberries, which add just a hint of sweetness. Pair those strawberries with creamy Cabot cheddar, fresh basil leaves, a drizzle of balsamic glaze and toasted hearty whole grain bread and you have yourself the best looking (and tasting) grilled cheese you’ve had in a long time.
Unfortunately, I’ve been less than impressed with the springtime strawberries this year. So, instead of snacking on berries straight up, these berries are great for adding to salads and smoothies … and this grilled cheese. Because the strawberries are not overly sweet, this is still a savory sandwich vs a dessert.
Here’s how to make this simple grilled cheese:
Strawberry and Basil Grilled Cheese
Time: 15 minutes
- 4 hearty slices whole grain bread
- 2-3 oz grated Cabot Legacy Blend Alpine Cheddar (or your favorite cheddar)
- 8 strawberries, thinly sliced
- 8 fresh basil leaves
- Drizzle of balsamic glaze, if desired
Directions: spray a sauté pan with olive oil or non-fat cooking spray and heat on medium. Spread ½ of the cheese equally on 2 bread slices. Top each slice with basil, strawberries, the rest of the cheese, a drizzle of balsamic glaze, freshly ground pepper, then the top slice of bread. Heat the sandwich in the pan 4-5 minutes until the bread is nicely browned and toasted. Flip and heat 4-5 more minutes until the bottom slices are toasted and the cheese is melted. Remove from heat. Slice in half. Serve.
Disclosure: I am a member of the Cabot Creamery Cheese Board and they send me cheddar goody boxes about once a quarter. I was not compensated for this post or for my time. I just love my Cabot Cheddar.