Grilled Cheese packed with flavorful and creamy Cambozola, sweet strawberries, crunchy pecans, and spicy arugula
This Strawberry Cambozola Grilled Cheese is fab!
It has blue cheese on it, and not just any old blue cheese, it has my favorite blue cheese: Cambozola
Cambozola is a combination of gorgonzola and a French soft-ripened triple cream cheese. What's not to love?!
I decided to add sweet strawberries because they are in season right now in Louisiana, and pecans pair beautifully with blue cheese and strawberries.
To add nutritional value {read: veggies} as well as a spicy kick, I added some arugula. And that's all you need for this delightfully amazing grilled cheese.
To make it, you start by spreading both slices of bread with a little butter on one side. And then spread the other side with half of the blue cheese. Make sure that your blue cheese is preferably at room temperature or at least softened, so it spreads easier.
Then top one side with strawberries, add arugula and pecans. Then put the other slice of cheesy/butter-covered bread on top. I chose to use a panini press, so I wouldn't have to flip the grilled cheese.
I had this inkling that it wouldn't flip well and it would make me really sad if all the filling came out. So I used the new panini press I got for Christmas. It worked like a charm; however, it is not a requirement. A good ole' skillet will do the trick; you'll just need to be careful when flipping.
Just so you're aware, the arugula and strawberries add a little moisture to the sandwich so it's best eaten right from the skillet/sandwich press.
Don't be freaked out if the cheese is dripping out.
Strawberry Cambozola Grilled Cheese
Ingredients
- 2 slices whole grain bread like Ezekiel Sprouted Bread
- 1 teaspoon butter softened
- 1.5 oz blue cheese room temperature {preferrably Black Label Cambozola cheese}
- 3 medium strawberries thinly sliced
- 1 tablespoon chopped pecans
- 1 cup arugula
Instructions
- Preheat a panini press or a skillet or griddle over medium-high heat.
- Spread the bread evenly with about ½ teaspoon each of butter. Put the bread butter-side-down, and spread each {non-butter side} with half of the blue cheese. Top one piece of bread with strawberry slices. Top with pecans and arugula. Top with the other slice of bread, butter-side-up.
- Transfer bread {with the buttered sides on the outside} to the panini press or skillet and cook about 5-8 minutes until cheese is melted and bread is toasted. Enjoy!
Notes
Meme
Alexis {Diva on a Diet}
This looks so good! I love the idea of savory cheese with strawberries. Reminds me of a sandwich I made with strawberries and parmesan.
Can't wait to try this combination!
Meme
Oooh yours looks soo amazing! I'll have to try that soon 🙂
Chikako
What an interesting combination of ingredients! I could never think of that! I love all the ingredients and panini, so I will have to try this sometime!