It’s here, it’s here! *Squee!* Something about strawberry season brings out my inner gleeful child. They are indelible proof that summer is finely here. I mean sure, I still need the heat on some nights, it’s overcast and raining for weeks, and I’m still wearing sweaters to work, but it doesn’t matter; fresh strawberries mean that summer is here. They are the advance guard for the parade of fresh berries, fruits, and vegetables that will cross our plates for the next many months. Strawberries mean a reprieve from apples and citrus fruits, as fond as I am of them.
For my first dish of the season I decided on something simple yet utterly sumptuous. I think the recipe speaks for itself. Call up a few of your girlfriends and brew up some tea, if it’s not raining you can sit at little tables on your porch sipping tea and nibbling daintily at these lovely sandwiches (don’t forget the lace gloves). Well, it’s an idea anyway. You could also just whip one up and eat it over the sink. Either way, you should try one.
Be careful when grilling, the sugars in the pound cake caramelize almost immediately; you can see it in the picture. The sandwich in the picture is not really burned and did not taste burned at all. You will also want to adjust your cream cheese mix to the size of the pound cake slice. The cake slices I had were about 2×2 inches.
Grilled Strawberry Sandwich
2 slices pound cake
1 Tbsp. softened cream cheese
¼ tsp. finely sliced basil
Couple dabs honey
2 Tbsp. sliced strawberries
In a small bowl, mix together the cream cheese, basil, and honey. Spread the cream cheese mix evenly over one side of each slice of pound cake. Lay the strawberries on one piece of cake then top with the second piece.
Heat a small nonstick skillet over medium heat. Lightly coat the skillet with cooking spray and add the sandwich to the pan. As soon as one side of the sandwich has browned, it will be very quick, flip the sandwich over and brown the other side. Remove from the pan, cut the sandwich in half, and enjoy!
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