This sweet-nutty-savoury twist on grilled cheese is perfect for kids—and kids at heart. The abundance of soluble fibre in chia allows it to form a gel-like consistency in the presence of liquid, making it useful in preparing quick jams. You can swap out peanut butter for almond butter or nut-free sunflower butter. Extras of the strawberry spread can be swirled into a bowl of oatmeal or yogurt
1 1/2 cups (350 mL) strawberries, quartered
3 Tbsp (45 mL) chia seeds
2 tsp (10 mL) honey
2 tsp (10 mL) fresh lemon juice
8 slices sourdough bread
8 Tbsp (120 mL) peanut butter
4 oz (113 g) sliced brie cheese
1 Tbsp (15 mL) butter
In saucepan over medium heat, warm strawberries until they begin to break down, about 5 minutes. Mash strawberries into a chunky purée and stir in chia seeds, honey, and lemon juice; heat for another 2 minutes. Let cool for at least 1 hour to thicken.
Spread half the peanut butter and strawberry-chia jam on 4 slices of bread, then top slices with brie cheese. Spread remaining peanut butter and jam on remaining bread slices and place on top of cheese, jam side down.
In skillet, melt butter over medium-low heat. Heat sandwiches, in batches if necessary, and adding more butter to pan if required, until bread is golden and crispy on both sides and cheese has melted, about 3 minutes per side.