📋 Strawberry Moscato Gourmet Grilled Cheese Recipe

Strawberry Moscato grilled cheese on wooden tree platter with glass of moscato in background and strawberries

5 from 6 votes

📋 Strawberry Moscato Gourmet Grilled Cheese Recipe

A gourmet grilled cheese sandwich with strawberries, bacon and tamed jalapenos sautéed in Moscato, with 2 kinds of cheese and a delicious peach aioli. This Strawberry Moscato sandwich elevates grilled cheese to an entirely new level, making it the perfect Mother's Day lunch!

Course dinner, lunch, Main Course

Cuisine American, North American

Keyword gourmet muffin, grilled cheese, moscato, strawberry

Prep Time 20

Cook Time 20

Total Time 40

Servings sandwiches

Calories 491kcal

Author Terri Gilson

Ingredients

Peach Cosmo aioli

1 tablespoon peach jam
11/2 tablespoon mayonnaise
¼ teaspoon teaspoon lime zest
¼ teaspoon minced garlic

Strawberry Moscato Sautée

¼ cup Moscato D’Asti, Moscato Rosé or Pink Moscato *can substitute another type of Rosé
¾ cup fresh strawberries hulled and halved
2 tablespoon deli sliced tamed jalapenos cut in half
⅓ cup coooked bacon, chopped in ½ inch pieces * I use pre-cooked from Costco and cook it in the microwave
½ teaspoon reduced balsamic vinegar, drizzled

Sandwich

1 tablespoon butter or margarine approximately
4 pieces light rye bread * you could use any bread you prefer
2 ounces brie cheese (small wheel, sliced in 4, then in half) - use 2 halves * you will have some leftover
1 cup cheddar cheese, grated
¾ cup baby spinach

US Customary - Metric

Instructions

**Step by step photo instructions in post

Peach Cosmo Aioli

Mix ingredients together in a small bowl and set aside.

Strawberry Bacon Moscato

In non-stick frying pan, sautée strawberries, bacon and jalapenos in Moscato on med-high for 10 minutes or until alcohol evaporates. If all liquid has not evaporated, drain off excess. Set aside.

Assembly

Butter all sides of bread then cook on one side.
Remove and spread aioli on (cooked) inside pieces of bread (only 1 side per sandwich, dividing evenly between both pieces of bread.
Add grated cheddar cheese to one side of the bread, then add strawberry sautée, then add brie, a drizzle of balsamic vinegar reduction, then add spinach.
Put the side of the bread with aioli and top of the side of the bread with the toppings and cheese.
Return to pan and cook for 1-2 minutes on each side or until lightly brown and turn down to low and cover to melt.

Garnish:

Garnish with strawberries and serve with additional Moscato in a wine glass.

Nutrition