Week 24, Recipe 2: Strawberry Sandwiches

• 8 slices brioche
• 1 stick (1/2 cup) unsalted butter, softened, plus 2 tablespoons for browning the sandwiches
• about 1/4 cup sugar
• 1 jar good-quality strawberry jam
• 1 pint strawberries, hulled and sliced
• 6 ounces Brie cheese, sliced, at room temperature
• confectioners’ sugar, for dusting

Butter 4 brioche slices on both sides. Sprinkle one side with sugar and turn the slices sugared sides down. Spread each slice with jam. Now make a layer of sliced strawberries and cover with slices of cheese. Butter the remaining 4 brioche slices on both sides and sprinkle one side with sugar. Lay the slices on top of the cheese, sugared sides facing up, to make 4 sandwiches. Press down gently.
   
Heat 1 tablespoon butter in a cast-iron skillet over medium-low heat. Put 2 of the sandwiches in the pan and cook 2 to 3 minutes, or  until the sugar melts, the bread turns golden and the cheese begins to melt. Turn and cook until the second side is golden and the cheese is bubbly. Repeat with remaining tablespoon butter and sandwiches. Dust the sandwiches with confectioners’ sugar, cut them in half and serve them warm.


Results: Rashan loved this.  It smelled great.  I just wasn't thrilled by it.