Strawberry Grilled Cheese is sweet and savory perfection with fig jam, balsamic-soaked strawberries, salami, aged white cheddar, and arugula. Jump to Recipe
I’ve been baking and taking pictures of a lot of sweets lately and I need a break big time. There is one more dessert I’d like to get done, but after that, I want to move on to savory meals.
Strawberry Grilled Cheese
Meanwhile, this Strawberry Grilled Cheese with Fig Jam and Salami is my most favorite sandwich I’ve ever made. It’s so easy, you don’t even need a recipe. Just scrolling through the pictures shows you how to make it.
If you’re inclined to think of strawberries as only a summer fruit, think again. I recently came across a strawberry stand that was selling a variety that grows in late summer and early fall.
With temperatures as low as 50 in the mornings and as high as 90 in the afternoon, this is another great summer-fall transition recipe.
Which makes this a perfect meal for the seasonally confused.
Strawberry Grilled Cheese with Fig Jam and Salami
- 1/2 cup strawberries sliced
- 1 to 2 tablespoons balsamic vinegar
- 2 slices sourdough bread
- 1 to 2 tablespoons fig jam
- 6 slices salami
- 1 ounce aged white cheddar cheese sliced
- 1/2 cup arugula
Put the sliced strawberries in a bowl and toss them with the balsamic vinegar. Set aside.
Lightly toast two slices of sourdough bread on a baking sheet using your oven’s broiler. Do both sides of each slice.
Once the bread is lightly toasted, spread fig jam on each slice.
Place the balsamic vinegar soaked strawberries over the fig jam, top with salami, and then a layer of cheese.
Place under the broiler again until the cheese is melted.
Take out, top with arugula and drizzle any of the extra balsamic vinegar onto the arugula. Bring the two sides of the sandwich together and place under the broiler again for just a little to get the two sides meshing together.