Beat the back-to-work blues with this new twist on a lunchtime staple from Popsugar.
INGREDIENTS (makes 4 sandwiches)
- 2 dozen small to medium-sized fresh strawberries, washed and dried
- 1/4 cup grapeseed oil (or another neutral oil), divided
- 1 cup thinly sliced red onion
- 2/3 cup balsamic vinegar
- 1 cup fresh blueberries, washed and dried
- Sea salt and freshly ground black pepper
- 8 average-sized slices of your favorite sandwich bread
- 1/2 pound thinly sliced Gruyère (1/8 to 1/4-inch slices)
- Hull and then slice the strawberries approximately 1/4-inch-thick.
- Add about 1-1/2 tablespoons of oil to a medium sauté pan, heat it over medium heat and add the onions. Sauté, stirring every couple of minutes or so, until they’re soft and caramelized, about 10 minutes. Add the balsamic vinegar and reduce the heat to low. Simmer until the vinegar has reduced by about 75-percent and is thick, like syrup. This should take about 7 minutes. Turn off the heat and add the blueberries. Use a fork to gently mash them. Season to taste with a bit of salt and black pepper.
- Drizzle the remaining oil on one side of each for the 8 slices of bread.
- Preheat a sauté pan or grill.
- Place 4 of the bread slices, oiled side down, on a clean, dry surface. Evenly distribute about half of the sliced cheese among them, and then evenly distribute the blueberry-balsamic mixture on top. Add an even layer of the strawberry slices, dividing them between the 4 sandwiches. Distribute the remaining slices of cheese, and close the sandwiches with the remaining slices of bread, oiled sides up.
- Once the pan or grill is very hot, add the assembled sandwiches, and cook until the bottoms are golden brown. Then carefully use a flat-bottomed metal spatula to flip the sandwiches over. Cook until both sides are golden brown. If the cheese hasn’t melted at this point, turn the heat to low and loosely cover with foil.
- Cut the sandwiches in halves or for a bite-sized snack, you can cut them into fourths.