Balsamic Strawberry Basil Grilled Cheese

Today’s post would not be possible without the help of Dunkin Donuts. Okay, not really, actually, not even a little bit. But I bet I’ve got your attention now.

Leave it to D&D to put out a breakfast sandwich served between two slices of a sugar glazed donut. First, the Today show did a taste testing and I was confused. It was almost as if they were suggesting that this alternative to the Egg McMuffin and Starbuck’s Artisan Egg Sandwich was something worth considering due to it’s competitive calorie count of only 360 calories. Then my father forwarded along an article from the LA Times with a subject line of “Job Security.” Can you sense the sarcasm yet?

Carrying 360 calories, 20 grams of fat and 700 mg sodium with it, I must say, I’m not surprised. I will admit, this breakfast sandwich got me thinking. When you boil it all down, the combination of savory and sweet in one bite is just about the only thing I can appreciate about this breakfast sandwich.

Though we’re about a week away from fresh strawberries here in Connecticut, the ones packaged up at local supermarkets are at least from the United States and can withstand more than four days in the fridge before mold sets in. There is nothing better than strawberries freshly plucked off the vine but until next week I must use what we’ve got.

Though I don’t see this sweet and savory lunch making it to the masses, if you haven’t treated yourself yet to this blend of flavors I strongly encourage it. And for any locals, with fresh strawberries right around the corner, all the more reason to do something more with those berries besides making strawberry shortcake!

Balsamic Strawberry Basil Grilled Cheese

Serves 1

 Ingredients:

Choose a wrap or pita pocket of your liking. I went with Joseph’s Flax Oat Bran Whole Wheat Pita

1/4 cup Goat Cheese Crumbles

1/2 cup Strawberries, thinly sliced

5 or 6 Basil Leaves, thinly sliced into ribbons

1 1/2 TBSP Balsamic Vinegar

Directions:

Heat a large skillet over medium high heat, spray with non-stick cooking spray. Very carefully split your pita in half and lay out onto your work surface. Place the thin slices of strawberries in a single layer onto each pita half. Sprinkle with goat cheese and basil ribbons. Drizzle balsamic vinegar over each half then very carefully fold each pita in half and then in half once more. Transfer to skillet and cook until both sides of the pita are slightly crispy, about three minutes total, flipping halfway through. Transfer to plate and serve.