Grilled bread has a crunch and buttery flavor that plain toast just can’t deliver. Here, our sweet approach to grilled cheese features fruity jam and melty cream cheese, for a hot breakfast sandwich that takes as little time to make as waiting in line for a bagel.
4 (1/2-inch-thick, 3-1/2-by-3-1/2-inch-long) slices white sandwich bread
1/3 cupcream cheese
1/4 cupstrawberry jam or preserves
2 tablespoonsunsalted butter (1/4 stick), at room temperature
Place the bread slices on a work surface. Equally divide and spread the cream cheese on 2 of the bread slices. Equally divide and spread the strawberry jam on the remaining 2 bread slices. Close the sandwiches so that each sandwich has cream cheese and jam; set aside.
Melt 1 tablespoon of the butter in a large frying pan over medium heat until foaming. Meanwhile, evenly divide and spread the remaining tablespoon of butter on the tops of the sandwiches.
Place the sandwiches in the pan butter-side up. Cook until the bottoms are golden brown, about 4 minutes. Flip the sandwiches and cook until the other sides are golden brown and the filling is warmed through, about 4 minutes more. Transfer to plates and serve.