Quinta, Strawberry and Chocolate Toasted Sandwich
Makes 4 sandwiches
1 wheel young Point Reyes Quinta, bay leaves removed
4 tablespoons butter, softened
8 slices sliced Brioche sandwich bread
4-6 large strawberries, trimmed and thinly sliced
2 ounces dark chocolate, grated or finely chopped
Preheat oven to 400 degrees. Prepare a sheet pan topped with a cooling rack. Set aside.
Carefully remove bark from Quinta, by making one shallow cut through the bark. Gently peel the bark away from the cheese. Discard bark. Cut Quinta into vertical slices, approximately ¼” thick.
Evenly spread butter on one side of each slice of bread. Heat a non-stick pan over medium heat. In batches, place the bread, buttered-side-down, in the pan. Cook until bread is golden brown. Removed bread to prepared sheet pan, cooked-side-down.
Evenly distribute strawberries onto four slices of bread. Top with 3-4 slices of Quinta, followed by equal amounts of dark chocolate. Place remaining bread slices on top, buttered-side-up, to result in 4 sandwiches.
Place sandwiches in the oven and bake until chocolate and Quinta begin to melt, about 3-5 minutes.
Remove from oven and serve immediately.