Ingredients
- 2 cups granulated sugar
- 12 tablespoons unsalted butter, room temperature and cut into cubes
- 1 cup heavy cream
- 1 tablespoon coarse sea salt
- 4 oz Neufchatel cream cheese, softened
- 1/4 cup powdered sugar
- 1 teaspoon vanilla
- 1 teaspoon fresh thyme leaves
- 8 slices baguette, cut on a diagonal
- 4 large strawberries, thinly sliced
- 1 tablespoon butter, plus more as needed
Instructions
- To make the salted caramel sauce: Pour sugar evenly into the bottom of a heavy 2 to 3-quart saucepan and heat over medium-high heat.
- Start whisking sugar once it begins to melt. Whisk until all the sugar is melted, then stop whisking. When the sugar turns to a dark amber-colored liquid, carefully add butter and whisk until butter is fully incorporated. Remove pan from heat.
- Slowly pour heavy cream into caramel while whisking. Add salt and stir to combine. Cool caramel 10 minutes in pan, then pour into a glass jar and cool completely before storing (can be stored in fridge for up to 1 month).
- Meanwhile, combine cream cheese, powdered sugar, vanilla and thyme leaves in a small bowl. Spread mixture evenly on baguette slices; top half of the slices with sliced strawberries, then top with remaining baguette slices.
- Heat a large griddle or skillet over medium heat. Add butter to pan; swirl to coat. Place sandwiches on griddle and cook until golden brown, about 4-5 minutes. Flip and cook until golden brown.
- Transfer sandwiches to serving plates; drizzle with salted caramel sauce and serve immediately.
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Recipe and Photo credit:tablespoon / CC BY-NC-ND