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Strawberry-Cream Cheese Grilled Cheese with Salted Caramel Sauce

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Ingredients

  • FOR THE CARAMEL SAUCE:
  • 2 cups granulated sugar
  • 12 tablespoons unsalted butter, room temperature and cut into cubes 1 cup heavy cream
  • 1 tablespoon coarse sea salt
  • FOR THE SANDWICHES:
  • 4 oz Neufchatel cream cheese, softened
  • 1/4 cup powdered sugar
  • 1 teaspoon vanilla
  • 1 teaspoon fresh thyme leaves
  • 8 slices baguette, cut on a diagonal
  • 4 large strawberries, thinly sliced
  • 1 tablespoon butter, plus more as needed

Details

Preparation

Step 1

To make the salted caramel sauce:
Pour sugar evenly into the bottom of a heavy 2 to 3-quart saucepan and heat over medium-high heat.

2. Start whisking sugar once it begins to melt. Whisk until all the sugar is melted, then stop whisking. When the sugar turns to a dark amber-colored liquid, carefully add butter and whisk until butter is fully incorporated. Remove pan from heat
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3. Slowly pour heavy cream into caramel while whisking. Add salt and stir to combine. Cool caramel 10 minutes in pan, then pour into a glass jar and cool completely before storing (can be stored in fridge for up to 1 month).

4. Meanwhile, combine cream cheese, powdered sugar, vanilla and thyme leaves in a small bowl. Spread mixture evenly on baguette slices; top half of the slices with sliced strawberries, then top with remaining baguette slices.

5. Heat a large griddle or skillet over medium heat. Add butter to pan; swirl to coat. Place sandwiches on griddle and cook until golden brown, about 4-5 minutes. Flip and cook until golden brown
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6. Transfer sandwiches to serving plates; drizzle with salted caramel sauce and serve immediately.

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