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Junebug

Created by:

Andrea Snow — Madison, WI

A fresh, decadent sandwich perfect for dinner on the porch or wrapped up in a picnic basket. Creamy but light Wisconsin Feta is accentuated by the contrasting sweetness of strawberries and aged balsamic, fresh basil leaves, and a hint of cracked pepper.

COOKING DIRECTIONS

Butter 1 side of bread slices. Place 1 slice, buttered-side-down, in cold nonstick pan. Cover with Feta slices, cover pan, and turn heat to low. Feta will warm and melt slowly; check periodically so bread does not overbrown.

Meanwhile, in small pot, heat balsamic vinegar over medium-low heat, bringing to boil, and reduce balsamic 5-10 minutes, until syrupy.

When Feta is softened, generously layer the basil on top, then strawberry slices to cover. Grind pepper over strawberries. Cover with second bread slice, buttered-side-up, and flip sandwich. Brown second side.

Place sandwich on plate, placing slice with Feta layer on bottom. Remove top slice and drizzle balsamic reduction inside. Replace top slice, pressing down.

INGREDIENTS

1
  • 1 tablespoon butter
  • 2 slices sourdough bread
  • 1/2-inch slices Wisconsin Feta cheese to cover bread
  • 1/4 cup aged balsamic vinegar
  • 1/4 cup basil leaves
  • 1/3–1/2 cup strawberries, hulled and sliced
  • 1/8 teaspoon black pepper
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