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This is a fun twist on a classic comfort food.
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The recipe is appropriate for lacto-vegetarians.
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Mash 4 strawberries through a strainer, collecting juice and pulp.
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Discard seeds.
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Add lemon juice and honey.
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Stir until blended.
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Slice remaining strawberries with a thin cut so they can be spread easily on the sandwich.
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Add strawberry slices to the mixture and ensure they are well coated.
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Cover and put in refrigerator.
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Allow time to soak in the juices.
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When you are ready to cook, drain the excess juices.
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Spread whipped butter on one side of each slice of bread.
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Place bread butter side down in a warm non-stick pan.
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Add provolone slice, then spread the strawberry mixture on the cheese.
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Place the other slice of cheese over the strawberries and slice of bread, butter side up on the top.
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Raise the heat a bit and cook until the cheese is melting and the bottom has achieved a crispy browned texture.
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If you use a darker bread, watch this carefully it may be more difficult to detect.
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Flip the sandwiches and cook until the other side achieves the same crispy appearance.
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Cut the sandwich in half and serve.
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This can be made with other cheeses or breads.
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Be sure to choose a cheese that melts well.
