GF Roasted Strawberry & Avocado Grilled Cheese with Canyon Gluten Free Bread!
Makes 4 sandwiches | Total Time: 35 minutes
1 lb strawberries, stemmed and halved
1 tablespoon sherry vinegar
1 tablespoon avocado oil
5 tablespoons butter
8 oz sliced fontina cheese
1 avocado, thinly sliced
- Preheat oven to 375°.
- Toss the strawberries with the oil, vinegar and a pinch of salt and place on a parchment-lined baking sheet. Roast for 20 minutes, stirring once halfway through cooking.
- Melt the butter in a small pot. Whisk in the BOU cube until dissolved.
- Assemble the sandwiches with Canyon Gluten Free Bread, cheese, avocado, roasted strawberries and basil.
- Pour about 1 tablespoon of BOU butter in a non-stick skillet over medium heat. Cook each grilled cheese for about 3-4 minutes per side, until the bread turns golden brown and the cheese is melted. Enjoy!