Sometimes, it’s an innocent trip to the grocery store, on a super tight budget, that leads to a mouth watering culinary concoction. My original plan was to whip Colgan up a classic grilled cheese with a side of berries for his pre-soccer game grub. With that in mind, my shopping list consisted of: a loaf of day old crusty Ace Bakery bread, and a pint of organic strawberries. But, what was intended to be a “run in, and run out” trip to the grocery store, turned into much more. When I returned home with my loaf of crusty bread and pint of strawberries – I needed to put my emotions into what I truly feel I do best. Create in the kitchen. Here’s what I came up with, and if I do say so myself – this is one awesome sandwich. It’s the kind of sandwich you want to savour every bite of in your mouth, and celebrate the melted butter on your fingertips. The way a grilled cheese made with love, should be.
From My Happy, Healthy & Very Busy Kitchen to Yours, ENJOY!
Strawberry & Aged Cheddar Grilled Cheese with Rosemary Butter *Makes 2 sandwiches
Take advantage of local strawberries and garden fresh rosemary when preparing this gourmet grilled cheese.
2/3 cup (150 mL) thinly sliced strawberries
½ tsp (2 mL) balsamic vinegar
¼ tsp (1 mL) fresh cracked pepper
¼ cup (60 mL) softened butter
¾ tsp (4 mL) finely chopped fresh rosemary
Pinch sea salt
4 thick slices (approx 1 inch thick) of crusty bread
3 oz (90 g) aged cheddar cheese, thinly sliced (brie cheese would be delicious too – or a combo)
Toss together strawberries, vinegar and pepper in a small bowl and set aside. Stir together butter, rosemary and sea salt. Pre-heat griddle (or large fry pan) to medium high and lightly grease. Spread butter mixture evenly between, and on both sides of bread. Place two slices of bread on griddle. Divide cheese and strawberry mixture evenly between each piece. Top with remaining slices of bread. Grill for about 2 minutes (or until evenly golden on bottom), using a spatula, flip sandwiches over and press tops of sandwiches lightly down with spatula. Grill for an additional 2 minutes, or until cheese has melted, and bottom is golden. Remove from heat and let stand for about 1 minute before slicing in half. Serve with a mixed green salad.
Recipe written and developed by: Charmaine Broughton www.charmainebroughton.com