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.
- 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