Maple Strawberry Rhubarb Grilled Cheese

Adapted from Roti n Rice

I’ve been wanting to make a strawberry grilled cheese sandwich for ages it seems, since I saw a brie and strawberry sandwich and I thought it sounded SO good. I actually used to have some Brie, but I took it up to my mom and dad’s, intending to try something wonderful with it up there, and left it sitting in their cheese drawer. I didn’t want to buy any MORE brie because my cheese drawer is really full of all sorts of cheeses, so when I saw this recipe from Roti n Rice that used cream cheese and then she mentioned maple syrup and I was inspired! I had to go try it.

I used Greek cream cheese from Franklin Farms … I just LOVE that stuff! It’s got a wonderfully creamy texture, tastes just like cream cheese and is so much healthier for your body than regular cream cheese or even Neufchatel. Amazingly it costs the same as regular cream cheese, and I’ve noticed that everyone else at the store seems to love it too because the supply diminishes VERY quickly at the store. So it is the perfect thing to make this decadent sandwich healthier without sacrificing taste or texture.

This sandwich is so sweet and wonderful, crunchy, creamy, and fruity. With a bit of that sour/tart taste from the rhubarb, it could almost be dessert … but I had it for breakfast yesterday, with my tea. You can bet I’ll be playing with adding fruit to my grilled cheese sandwiches again!

Maple Strawberry Rhubarb Grilled Cheese

• Prep Time: 5 minutes
• Cook Time: 10 minutes
• Total Time: 15 minutes
• Yield: 1 sandwich 1x

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Ingredients

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For each sandwich:

• 1 1/2 – 2 oz. Greek cream cheese (or Neufchatel), warmed slightly to soften it
• 2 teaspoons real maple syrup
• 1/8 teaspoon powdered ginger
• 2 – 5 strawberries, sliced
• Several small chunks of rhubarb, chopped (I used rhubarb that had been frozen, then thawed so it was soft–you might want to pre-roast your rhubarb to soften it if you’re using fresh)
• 2 thin slices of bread
• Butter, softened or light butter spread

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Instructions

1. In a small bowl, mix the softened cream cheese, maple syrup and ginger. Spread one slice of bread with this mixture. Top with a layer of strawberries, then tuck in little chunks of rhubarb.
2. Spread the other piece of bread with a light layer of the cream cheese and put it on top of the fruit. Lightly butter the top side of the bread and flip it over onto a flat cooking pan, then butter the other outside piece of bread. Turn on the burner to medium, cover the sandwich for a few minutes, checking frequently for when it is browned. Flip it over and toast the other side of the bread the same way.
3. Slice and enjoy while it’s still warm!

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Notes

RECIPE SOURCE: http://www.sumptuousspoonfuls.com/

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This recipe was shared at The Weekend Potluck, Mix it Up Monday, Recipe Sharing Monday, Melt in your Mouth Monday, Tuesday Talent Show, Totally Talented Tuesday and The Weekend Social.