Last night I had the best 20th birthday ever with great friends. I made a gingerbread cake that turned out overly spicy and a peach crisp that compensated delightfully.
The weather spirits looked down on me and decided to grant the ultimate birthday wish. FALL WEATHER!!!! It’s currently 57 and fabulous here in College Station, with a touch of cloud cover and comforting drizzle. Today, I was in need of something delightful for lunch. So I decided on Grilled Strawberries and Goat Cheese Sandwich.
I know the combination might sound a bit odd but trust me- it’s incredibly delicious and fresh. Goat cheese is especially great for lactose intolerants. (Cheeses in general have a lowered amount of lactose as a result of the fermentation process. In addition, the fat molecules in goat’s milk are shorter than those in cow’s milk, accounting for easier digestion.)
First, grab about 1/4 cup of sliced strawberries and 2 basil leaves.
Roll the basil up into a tiny tube and coarsely mince.
Now for the goat cheese. I use about 1 to 1 1/2 oz on my sandwich but you can go for more or less depending on your preferences.
The cheese is slightly hard to spread but don’t fret. Just crumble cheese over a slice of whole grain bread.
Next, layer strawberries over cheese and sprinkle basil. Top with remaining slice of bread. Grill sandwich in a pan, panini press, convection oven, or grill for 2-3 minutes or until light and crispy! You should be able to hear that melodious crunch when you take the first bite.
Grilled Strawberry and Goat Cheese Sandwich
Prep time: 10 minutes
Cooking time: 2-3 minutes
Background music: Don’t Look Back- Boston
Yields: 1 sandwich
1/4 cup strawberries, sliced
1- 1 1/2 oz. goat cheese
2 basil leaves, coarsely chopped
2 slices whole grain bread
1. Slice strawberries and basil leaves
2. Crumble goat cheese over one slice of whole grain bread
3. Layer with strawberries and basil. Top with remaining bread
4. Grill for about 2-3 minutes, until light and crispy