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Before you jump to Slow Roasted Strawberries Grilled Cheese Sandwich recipe, you may want to read this short interesting healthy tips about Energy Enhancing Snacks.
We are all aware that eating healthy snacks can help us feel better within our bodies. We tend to feel way less gross when we increase our consumption of nutritious foods and decrease our consumption of processed foods. Eating more fresh vegetables helps you feel much better than eating a piece of pizza. Sometimes it’s tough to find wholesome foods for treats between meals. Finding snacks that help us feel better and boost our energy levels often involves lots of shopping and painstaking reading of labels. Here are a handful of healthy snacks which you can use when you need a fast pick me up.
Foods made from whole grains are great for a easy snack. A piece of whole wheat toast, for instance is a great snack in the morning hours. When you need a fast snack food on your way out the door, don’t forget to look for whole grain chips, pretzels, and crackers. Whole grains are always better than processed grains included in white bread.
A large selection of instant health snacks is easily obtainable. Being healthy doesnt really need to be a battle-if you let it, it can be quite simple.
We hope you got benefit from reading it, now let’s go back to slow roasted strawberries grilled cheese sandwich recipe. To cook slow roasted strawberries grilled cheese sandwich you need 10 ingredients and 35 steps. Here is how you achieve it.
The ingredients needed to prepare Slow Roasted Strawberries Grilled Cheese Sandwich:
- Get Slow Roasted Strawberries:
- Use 250 g Fresh Strawberries Preferably Organic,
- Provide Demerara Sugar, 30g Or More Depending On The Sweetness Of Strawberries
- Get Sandwiches:
- Take White Sandwich Bread, 4 Thick Slices
- Take Brie Thinly Sliced, A Few Slices
- Take 1 Handful Arugula,
- Take Low Moisture Mozzarella, For Shredding
- Use Parmigiano Reggiano, For Grating
- Prepare Pinch Black Pepper,
Instructions to make Slow Roasted Strawberries Grilled Cheese Sandwich:
- Preheat oven to 120 degree celsius or 250 fahrenheit.
- Depending on the size of your strawberries, halve or quarter into even sizes so that they bake evenly.
- Transfer the strawberries onto a baking tray lined with parchment paper.
- Toss in the sugar, making sure the strawberries are well coated.
- The ratio between strawberries and sugar is 9:1. If you have 900g of strawberries, the amount of sugar you should use is 100g. But ultimately, it still depends on the sweetness of the strawberries. Always taste and adjust your ingredients. You can slow roast a large batch of strawberries and keep them in a sterilized jar chilled in the fridge for a couple of weeks.*
- Wack into oven and slow bake for about 3 hrs.
- Give the strawberries a quick toss every 30 mins.
- The strawberries should almost be like a jam consistent but still hold their shapes.
- This is when the strawberries are releasing their juices and caramelizing.
- Transfer into a bowl, cover with cling film and set aside in the fridge until ready to use.
- Lay 2 slices of bread on a working surface.
- Place brie onto the bread, making sure to cover the bread fully.
- Spoon the slow roasted strawberries onto the cheese.
- Add some arugula over the top.
- Place another layer of brie on top of the arugula.
- Lastly, sandwich with the remaining 2 slices of bread.
- Shred mozzarella into a skillet forming a size larger than the sandwich.
- Grate some parmigiano over the mozzarella.
- Lightly season with black pepper.
- Place the skillet over medium-low heat.
- If the heat is too high, the cheese will be grilled before the cheese in between melts.*
- Once the cheeses start to cook, place the sandwich onto the cheese.
- Press the sandwich gently with a spatula for about 30 secs.
- Cover and cook until the cheeses start to brown and the oil has almost evaporated.
- Using a spatula, remove the sandwich from the skillet and flipping onto the working surface.
- Remove the skillet from heat.
- Shred mozzarella and grate parmigiano into the skillet.
- Lightly season with black pepper.
- Return the skillet onto the stove over medium low heat.
- Place the sandwich onto the cheese.
- Press gently with a spatula and cover.
- Cook until brown and crispy.
- Remove from heat and transfer onto serving plate.
- Repeat the steps for the remaining sandwich.
- Slice and serve immediately.
My entire family loves this recipe and have all created our favorite versions of this winning combination. A perfectly balanced, crispy, crunchy, creamy. You want to cook it low and slow so that the cheese melts without the bread burning. Once the cheese starts to melt,. Thank you Roth Cheese for sponsoring this Roasted Vegetable Grilled Cheese Sandwich recipe post.
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