Spread goat cheese on 1 side of 3 bread slices. Spread pepper jelly on 1 side of remaining bread slices; layer with strawberries, basil leaves, and watercress. Sprinkle with salt and pepper to taste. Top with remaining bread, goat cheese sides down. Cook sandwiches in a large, lightly greased nonstick skillet over medium heat 2 to 3 minutes on each side or until golden brown.
I thought this sandwich was very appealing! ! I had never eaten goat cheese before though. Incidentally, goat cheese has a very strong sour MUSTYYY taste which I personally found revolting (to me it tastes as strong as blue cheese with a much dankier after tone) I loved the other flavors though so I will deff be making this again with a milder white cheese.
I thought this was pretty good -- my strawberries didn't have as much flavor as I would have liked, which I think would have made this better. However, I think much of my disappointment came from the fact that I was comparing it to the amazing Grilled Goat Cheese Sandwiches with Fig and Honey; however, they really aren't similar at all. These are much lighter and (without having the expectations I did), quite refreshing and tasty.
I thought this sandwich was delicious! I used a local soft goat cheese that was very mild and creamy and used the watercress with the strawberries and basil. The red pepper jelly gave it just a bit of a zip. Can't wait to make this again!
I really like this sandwich. It is on the sweet side, but the goat cheese does a good job of taking it down a notch. I love the red pepper jelly. I can't wait to try it this summer when the strawberries are in season.
Also, I put spinach on there since I hate arugula and watercress. I think it would have been equally as good and maybe even better if you just use the basil and leave off the other greens.
Next time I make it, I want to mix in some pine nuts or walnuts with the goat cheese.
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