To tell the truth, I had prepared the slow roasted strawberries for my olive oil cake the night before. I was experimenting to make a gluten-free olive oil cake and I failed on 2 attempts. Somehow I gave up the idea and was wondering what shall I do with the amazing slow roasted strawberries. This wild idea popped into my mind. I had been wanting to share a grilled cheese sandwich recipe and this will be first of many to come.
My rules for a grilled cheese sandwich are pretty simple. 1. Use simple white thick sandwich bread. Brioche or sourdough or any fancy bread will overpower the star of the sandwich which is what go in between. 2. Use a combination of cheeses and I mean real cheeses. None of that processed cheese products. My personal favorite classic is a trio of brie, mozzarella and parmigiano. 3. Last and not least, always include a sweet and tart compote or slow roasted fruits or even a good quality jam. Trust me, it will enhance the grilled cheese sensation up a level. Those are my 3 rules. If you are looking for those Instagram-worthy cheese pull, you ain't gonna find it here.
Always slice the cheese which you gonna sandwich thinly. It will allow the cheese to melt fully while simultaneously, the outer cheeses are being grilled. A bad grilled cheese sandwich is an unmelted-in-between-cheese. Follow the steps and you will be able to make a grilled cheese sandwich with a crispy crust and an ooey-gooey-in-between-cheese. In closing, I really hope you will give this recipe a try.
(Make 2 sandwiches)
Slow Roasted Strawberries:
Fresh Strawberries Preferably Organic, 250g
Demerara Sugar, 30g Or More Depending On The Sweetness Of Strawberries
White Sandwich Bread, 4 Thick Slices
Brie Thinly Sliced, A Few Slices
Arugula, A Handful
Low Moisture Mozzarella, For Shredding
Parmigiano Reggiano, For Grating
Black Pepper, Pinch
Cast Iron Skillet / Pan
Prepare the slow roasted strawberries.
Preheat oven to 120 degree celsius or 250 fahrenheit.
Depending on the size of your strawberries, halve or quarter into even sizes so that they bake evenly.
Transfer the strawberries onto a baking tray lined with parchment paper.
Toss in the sugar, making sure the strawberries are well coated.
*The ratio between strawberries and sugar is 9:1. If you have 900g of strawberries, the amount of sugar you should use is 100g. But ultimately, it still depends on the sweetness of the strawberries. Always taste and adjust your ingredients. You can slow roast a large batch of strawberries and keep them in a sterilized jar chilled in the fridge for a couple of weeks.*
Wack into oven and slow bake for about 3 hrs.
Give the strawberries a quick toss every 30 mins.
The strawberries should almost be like a jam consistent but still hold their shapes.
This is when the strawberries are releasing their juices and caramelizing.
Transfer into a bowl, cover with cling film and set aside in the fridge until ready to use.
Prepare and assemble the sandwich.
Lay 2 slices of bread on a working surface.
Place brie onto the bread, making sure to cover the bread fully.
Spoon the slow roasted strawberries onto the cheese.
Add some arugula over the top.
Place another layer of brie on top of the arugula.
Lastly, sandwich with the remaining 2 slices of bread.
Shred mozzarella into a skillet forming a size larger than the sandwich.
Grate some parmigiano over the mozzarella.
Lightly season with black pepper.
Place the skillet over medium-low heat.
*If the heat is too high, the cheese will be grilled before the cheese in between melts.*
Once the cheeses start to cook, place the sandwich onto the cheese.
Press the sandwich gently with a spatula for about 30 secs.
Cover and cook until the cheeses start to brown and the oil has almost evaporated.
Using a spatula, remove the sandwich from the skillet and flipping onto the working surface.
Remove the skillet from heat.
Shred mozzarella and grate parmigiano into the skillet.
Lightly season with black pepper.
Return the skillet onto the stove over medium low heat.
Place the sandwich onto the cheese.
Press gently with a spatula and cover.
Cook until brown and crispy.
Remove from heat and transfer onto serving plate.
Repeat the steps for the remaining sandwich.
Slice and serve immediately.