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.


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
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