Grilled Chevre & Fresh Strawberry on Brioche
(Chef Jason Sobocinski)


  • 1 loaf of Brioche Bread
  • 2 tablespoons unsalted cultured butter
  • 1 pound fresh goat’s milk chevre
  • 1 pint fresh picked strawberries


  1. Preheat oven to 300°
  2. Cut the brioche loaf into eight thick slices about three quarters of an inch thick.
  3. Spread about an eighth of a pound of the fresh chevre onto each of the eight slices of bread.
  4. Slice the strawberries into even thick slices, about four slices for each berry.
  5. Divide the strawberry slices into four equal amounts and place atop of the four of the chevre covered bread slices.
  6. Complete the sandwiches with the remaining bread so that the chevre sandwiches the strawberries on each side.
  7. On one large or two medium oven safe fry pans, melt the cultured butter until it just starts to foam.
  8. Place the sandwiches on the pan and toast gently.
  9. Flip the sandwiches after a few minutes or as soon as the brioche turns a deep golden brown.
  10. Toast the remaining side for slightly less time and place the pan(s) into the preheated oven.
  11. After a few minutes in the oven, check to see if the cheese is melted and serve immediately.
  12. Makes 4 sandwiches.