A sweet grilled sandwich perfect for breakfast, brunch, or dessert, the Strawberry Kiwi Caprese Sandwich was my invention for this year’s Austin Grilled Cheese Invitational. It was inpspired by my yummy Winter Fruit Caprese from Thanksgiving. The addition of brie, balsamic reduction, and butter certainly kicked this baby up a notch. For the Grilled Cheese contest I used grilled pound cake for the bread, but we found that french bread made a better sandwich in general. Either bread tastes pretty yummy, so go with your gut. It will tastes good. I promise.
Strawberry Kiwi Caprese Sandwich
Makes 4 Servings
Ingredients
- 8 Slices Large French Bread or Pound Cake
- 4 ounces Brie
- 4 ounces Marscapone
- 4 Kiwis, peeled, and thinly sliced
- 8 large Strawberries, thinly sliced
- 1 handful Fresh Basil
- 2 tablespoons Balsamic Reduction (in squeeze bottle)
- ½ teaspoon Honey or Pure Maple Syrup
- 1 pinch fine grain Salt
- 2 – 4 tablespoons Unsalted Butter
Directions
Combine the marscapone, basil, honey or syrup, and salt in a food processer and mix until thoroughly blended. Transfer to a pastry bag with medium sized tip and chill in the refrigerator. Butter one side of each piece of bread, then spread a thin layer of brie on the other side of each piece. Heat a large skillet or girddle to medium, or medium-low and place the bread onto it, butter side down. Quickly add a layer of kiwi to half the pieces of bread, and a layer of strawberries on the others. Allow the bread to cook until it is crispy and golden brown.
Remove the bread from the skillet, and allow it to sit for a few moments and release some heat. Pipe the marscapone mixture onto the kiwi covered bread, and combine it with the strawberry covered half of the sandwich. Transfer to a plate, cut in half, and drizzle with balsamic reduction.