If you're having a bad day, make this sandwich. It's gooey and sweet and fresh and a little bit salty and I bet you $10 it will make you feel better. Seriously, if you're having a crap day and this sandwich doesn't make you feel better, write me an email. I'll Paypal you $10.
I got the inspiration for this recipe from a sandwich I ate a couple of weeks ago at Miss Shirley's in Baltimore. It's my mom's absolute favorite place to go for lunch or brunch, and I ordered a grilled goat cheese with spinach and strawberries. It was good, but I felt like it needed something. A little bit more flavor, a little bit of a punch, you know? So, I thought try roasting the strawberries before putting them on the sandwich and VOILA! This recipe was born (and wolfed down straightaway). Oh and bonus? The bread, cheese, strawberries and spinach were all purchased at my local farmer's market.
Roasted Strawberry & Spinach Grilled Goat Cheese
makes one sandwich
total time: 25 minutes
total hands on time: 7 minutes?
What you'll need:
2 slices of thick-cut bread
a couple of pats of salted butter
2-4 oz of fresh goat cheese (softened or not)
about a handful of fresh spinach
6-8 strawberries, leaves removed and sliced lengthwise in half
1 tsp balsamic vinegar
1 tbsp olive oil
lots of black pepper
What you'll do:
1. Preheat the oven to 350.
2. Slice the strawberries and toss them in the vinegar and oil; sprinkle with a ton of good quality black pepper.
3. Roast for about 15 minutes. The strawberries should hold their shape, but smush easily when pressed with a spoon.
5. Once the strawberries are done, assemble the sandwich, you know the drill: bread, cheese, spinach and strawberries. You can butter the bread itself, but I usually heat the butter in the frying pan and do it that way.
6. Cook for two or so minutes on each side, flipping frequently and carefully.
7. Slice and eat!
Further suggestions: make sure you use a really hearty bread, nothing thin or flimsy. Think thick, grainy, healthy; you need a strong slice to hold the weight of the strawberries. Also, using salted butter really adds a nice dimension to the flavors, I think. I didn't get my sandwich too dark on the outside, either, but I'm not sure how much of a difference that makes.
Here's the little dude who kept me company while I cooked:
And another shot of the deliciousness: