About the author:Marvin Gapultos is the author of the Filipino food blog, Burnt Lumpia. His first cookbook is due out in 2013. You can follow him on Twitter @BurntLumpia.
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About This Recipe
Yield:
Makes 2 sandwiches
Active time:
15 minutes
Total time:
15 minutes
Special equipment:
Large non-stick skillet
Ingredients
4 slices honey wheat bread
2 tablespoons softened mascarpone cheese
Honey, for drizzling
4 to 6 large ripe strawberries, hulled and thinly sliced
2 large basil leaves, cut into thin ribbons
2 tablespoons butter, divided
Powdered sugar, for sprinkling
Procedures
Spread the mascarpone onto one side of each of the bread slices. Drizzle honey onto each of the bread slices. Evenly divide and shingle the strawberry slices amongst 2 of the bread slices, then evenly divide the basil onto the strawberries. Top each bottom half of the sandwich with the remaining bread slices.
Melt 1 tablespoon of the butter in a large non-stick skillet over medium heat, tilting the pan to ensure the bottom is coated in butter. Place 1 of the sandwiches into the pan and cook just until the first side is golden brown, 1 to 2 minutes. Flip the sandwich over and cook until second side is golden brown, 1 to 2 minutes longer. Transfer the sandwich to a large plate.
Melt the remaining 1 tablespoon of butter in the same skillet, tilting the pan to ensure the bottom is coated in butter. Place the second sandwich into the pan and cook just until the first side is toasted, 1 to 2 minutes. Flip the sandwich over and cook until second side is golden brown, 1 to 2 minutes longer. Transfer the sandwich to a large plate. Sprinkle both sandwiches with powdered sugar and serve immediately.
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