I have never seen a recipe published for this sandwich, but it’s one of my favorites—probably because it’s more like a dessert than a sandwich! I have my demons, and all of them are sweet 🙂 I first encountered this sandwich on the campus of San Diego State University, in the late 1970’s, then I never saw it anywhere else, except in my own kitchen. I’ve made my version a lot over the years, usually for tea—tea-the-meal, the one with finger sandwiches, scones, little cakes, and served on fancy china. 

The trick to pulling these together at the last minute? Keep a loaf of raisin bread in the freezer! Pull out 2 or 4 slices when needed, by the time you get the honey and cream cheese out, the strawberries sliced, and the tea brewing, the bread will be defrosted and ready to use! 

So, a big Thank You to the cafeteria ladies of San Diego State University for this lovely sandwich! 

Strawberry Sandwich

INGREDIENTS

For each sandwich:

• 2 slices of good quality raisin bread or cinnamon-raisin bread
• approx 1T cream cheese (whatever kind you like, full fat, low fat, no fat…)
• approx 1 teaspoon honey (or a little less)
• 3-4 strawberries, thickly sliced, rounded edges set aside for another use.

DIRECTIONS

1. Thinly spread the cream cheese on both sides of the raisin bread. 
2. On one side, drizzle the honey and spread evenly over the cream cheese. 
3. On the other slice, lay thick, flat slices of strawberry. It’s bit of a jigsaw puzzle to get them to fit without leaving too much space, but it’s only a small puzzle, nothing intimidating 🙂
4. Put the bread with honey on top of the bread with the strawberries. 
5. For easiest slicing, flip the sandwich over. Cut off all the crusts, and then slice as desired. I usually get three rectangular shaped finger sandwiches from each, but in the picture above I cut in half on the diagonal. 
6. Eat within a few hours—the sandwich does not keep long, and definitely not overnight.

Thanks for stopping by my kitchen today!