Sweet Summer Night

Chef Jason Bangerter from Toronto, Ontario, created a sweet grilled cheese: Sweet Summer Night. The texture of pan-fried brioche is crispy on the outside and buttery in the inside: it is an instant brunch winner!

  • Prep: 15 min
  • Cooking: 4 min
Yields 1 Servings
sweet summer night

Ingredients

  • 1/2 cup (125 mL) local strawberries thinly sliced
  • splash of raspberry liqueur (optional)
  • pinch of lemon rind grated
  • pinch each salt and freshly ground black pepper
  • 1/3 cup (80 mL) Canadian Mascarpone
  • 2 (2 cm) 3/4 inch thick slices of brioche bread
  • 4 large basil leaves
  • 1 tbsp (15 mL) unsalted butter divided
  • Garnishes
  • strawberries
  • edible flowers (daisy, lavender, day lily, hyssop or nasturtium) and fine herbs (perilla, lemon balm, tarragon or verbena)
  • 1/4 cup (60 mL) macadamia nuts toasted
  • 2 tbsp (30 mL) aged balsamic vinegar or vincotto

Preparation

In a small bowl, toss berries with liqueur (if using), lemon rind, salt and pepper; let marinate 5 minutes.

Spread Mascarpone on one slice of bread. Top with basil leaves to cover, then with strawberries. Top with remaining slice of bread.

In a small skillet, heat half of the butter on medium heat. When the butter is melted and starting to brown, add the sandwich. Cook 2 minutes, turn over and add remaining butter. Cook 2 minutes or until golden brown. Slice in half. Garnish with strawberries, flowers, herbs, nuts and a small dish of vinegar for dipping.

Tips

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Nutrition

Nutritional Information

per serving
Energy: 1147 Calories
Protein: 22 g
Carbohydrate: 81 g
Fat: 85 g
Fibre: 6.8 g
Sodium: 2092 mg

Top 5 Nutrients

 
(% DV*)
Calcium: 26 % / 284 mg
Selenium: 88 %
Vitamin C: 85 %
Folate: 71 %
Thiamin: 62 %