Sweet and savory pan sandwich with Camembert and strawberries
Some dishes have the potential to transform an ordinary breakfast into something truly unique. This pan-fried sandwich with Camembert and strawberries is one such dish, guaranteed to put a big smile on your face first thing in the morning and carry you through the day with deliciousness.
- 50 g Baby spinach
- 200g strawberries
- 250 g Camembert
- 2 tsp liquid honey 🛒
- 8 slices of wholemeal toast
- 30 g Butter (zimmerwarm)
- 1 tbsp rapeseed oil
- Wash the baby spinach thoroughly and pat it dry gently with a kitchen towel.
- Wash the strawberries, remove the green parts, and slice the fruit thinly.
- Take the Camembert out of the packaging and cut it into even slices.
- Place the strawberry and Camembert slices in a bowl or on a board and keep the honey within easy reach.
- Place the slices of wholemeal toast side by side on the work surface and spread a thin layer of room-temperature butter on one side.
- First, spread the baby spinach on 4 of the toast slices, then evenly arrange the strawberry slices on top.
- Place the Camembert slices over the strawberries so that as much of the surface as possible is covered.
- Drizzle a little runny honey onto each slice of Camembert. Tip: Be careful not to use too much, otherwise the sandwich will be too sweet and the honey will run out while frying.
- Place the remaining 4 slices of toast, buttered side down, on top of the filled toast slices and press them down lightly so that the filling adheres well.
- Heat the rapeseed oil in a large frying pan over medium heat.
- Carefully fry the sandwiches for about 4 minutes on one side, until the toast is golden brown and crispy and the Camembert starts to melt.
- Flip the sandwiches with a spatula and fry the second side for 4 minutes until golden brown. Reduce the heat slightly if necessary to prevent the toast from burning before the cheese is properly melted.
- Take the sandwiches out of the pan and let them rest briefly so that the hot Camembert can set a little.
- Cut the pan sandwiches with Camembert and strawberries in half diagonally and serve immediately.
A touch of France in your pan: Here's how to make a pan sandwich with Camembert and strawberries.
The combination of creamy soft cheese and ripe fruit is a true classic. Camembert brings an earthy, full-bodied note that is perfectly balanced by the fruity sweetness of the strawberries. Fresh baby spinach not only gives the sandwich a beautiful color contrast but also contributes a subtle, bitter note.
All you need is a simple frying pan. The trick to an even, crispy crust is to thinly butter the outside of the bread slices. When you then fry the sandwich over medium heat, the butter slowly caramelizes. This gives the bread a beautiful golden brown, while the heat gently penetrates the center, melting the Camembert.
You have some flexibility when choosing your bread. Thickly sliced brioche toast accentuates the sweetness, while a hearty sourdough bread provides a nice rustic contrast to the soft cheese. The most important thing is that the slices are sturdy enough to hold the filling. This should consist of evenly sliced strawberries and thin slices of Camembert. This makes the sandwich much easier to eat later, preventing the ingredients from spilling out the sides.
So if you're looking for a dish that's quick to prepare yet still looks impressive, you've come to the right place. Fruit and cheese are an unbeatable combination anyway. Serving them between two slices of toasted bread takes this tried-and-true pairing to a whole new level. You'll see how easy it is to create so much flavor in a single pan.
If you enjoyed the combination of fruity sweetness and savory spice, you should also check out the ceviche of pike-perch, strawberries and avocado, the grilled cantaloupe melon on feta cream with chili-basil oil and the strawberry-spinach salad with blue cheese.
