Strawberry and Goat Cheese Grilled Sandwich with a Balsamic Glaze

Makes 1 serving

Enjoy a summertime twist on a gluten free grilled cheese sandwich by adding fresh local strawberries, local goat cheese and zesty balsamic vinegar.

Food Styling Suggestions

Grilled Cheese cut on a diagonal with the contrast of greens against the strawberries
Served on a white plate with the balsamic glaze spread on top of bread with a nice swirl finish on the white plate
Strawberry slices on top of grilled cheese with the green leaves on strawberry still showing for a colour pop

Ingredients:

2 slices of Udi’s Whole Grain Bread or Millet and Chia Bread

1 ounce (30 g) of crumbled goat cheese

¼ cup (60 mL) of fresh, sliced strawberries

¼ cup (60 mL) of mixed baby spinach and arugula

2 teaspoons (10 mL) of coconut oil or butter

1/2 cup (125 mL) of balsamic vinegar

Directions:

To make the balsamic glaze:
Pour ½ cup (125 mL) of balsamic vinegar in a saucepan over medium heat and bring to a boil. When the vinegar comes to a boil, reduce heat to achieve a simmer. Stir vinegar occasionally until it has reduced by at least half or more. Allow to cool.
Heat a non- stick frying pan on medium heat.
Spread coconut oil/ butter on the outside section of bread.
Add goat cheese and layer strawberries, baby spinach and arugula on the unbuttered side of the bread.
Add another slice of buttered bread on top.
Grill on a non-stick pan until just golden brown and then flip over to achieve the same golden colour on the other side.
Remove from heat.
Drizzle the balsamic glaze over top of sandwich and serve with a garnish of fresh strawberries.

Key Marketing and Nutritional Points

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