Few foods scream “late-night snack” like a gooey grilled cheese sandwich. In Springfield, Missouri, Druff’s takes the classic to a new level with a dozen “grown-up” variations stuffed with everything from housemade pimento cheese to sweet barbecue pulled pork to crab Rangoon filling. The next time a craving hits, up your grilled cheese game with one of these easy combinations.
Fresh Goat Cheese, Pork and Strawberry Grilled Cheese
Recipe by Vance Hall, co-owner, Druff's
Serves | 1 |
Balsamic-Strawberry Reduction (Yields 1 cup)
- 2 cups finely chopped fresh strawberries
- 4 cloves garlic, minced
- 1 cup granulated sugar
- ¼ cup balsamic vinegar
- 2 to 3 Tbsp fresh goat cheese
- 2 slices whole-wheat bread
- 1 Tbsp balsamic-strawberry reduction (recipe below)
- 2 Tbsp unsalted butter
- ¼ cup finely chopped fresh strawberries
- 1 cup pre-made pulled pork
| Preparation – Balsamic-Strawberry Reduction | In a saucepan or sauté pan over medium heat, add all ingredients. Stir and simmer until reduced until syrupy, about 20 minutes. Set aside.
| Preparation – Grilled Cheese | Spread goat cheese on one slice of bread; spread balsamic-strawberry reduction on second slice. In a small skillet over medium heat, add butter. Once melted, transfer goat cheese slice, cheese-side up, to skillet and toast until cheese softens. Remove slice from heat and top with strawberries, pulled pork and balsamic-strawberry reduction slice. Flip sandwich and return to hot skillet; toast until golden brown. Serve.