Grilled cheese grew up and moved to France. This is the result. The strawberries are first roasted, which intensifies their flavor but also makes them easier to maneuver between the bread slices. In a pinch, you could use some good quality jam. You could also just thinly slice the berries for a fresher approach, and one that allows you to eat sooner. Use good bread, preferably whole grain, preferably artisanal, but go with what you have. You could also make this into a quesadilla–put the ingredients on half of a tortilla or wrap, fold over and proceed.
12 or so strawberries, hulled and quartered or sliced
1 T vegetable oil
dash of salt
butter, for bread and for ‘grilling’
8 slices bread
8 slices of Brie or Camembert cheese
thin chunks, slices, or gratings of chocolate, dark or milk
1. If roasting strawberries, preheat oven to 350°F. Toss strawberries with oil and a bit of salt. Put on a small baking sheet that you have lined with foil or parchment. Roast until strawberries have softened and released some juices, anywhere from 10 – 20 minutes, though start checking after 10. If not roasting, simply slice of lightly mash berries.
2. Butter the bread slices on one side only. Lay half the buttered slices on a plate or on a piece of foil, wax paper or parchment. Layer a slice of cheese on the unbuttered side of each of the four slices, then some strawberries, some chocolate, and finally with another slice of cheese. Top with the remaining bread, the buttered side up.
3. Melt butter in a skillet until foamy. Put as many sandwiches as you can comfortably fit in the skillet, buttered side down. Cook for a few minutes, until the cheese has started to melt. Flip over and cook for another few minutes, this time pressing gently on the grilled sandwich. Serve at once.