8 slices Hawaiian bread
8 ounces mascarpone cheese
10.5 ounces Robert Rothschild Farm Rhubarb Strawberry Preserves
1 pint strawberries, washed, hulled and sliced
Chocolate Ganache
1 cup dark chocolate chips
6 tablespoons heavy whipping cream
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Heat griddle or large skillet over medium-low heat.
Butter one side of each slice of bread. Turn over.
Spread mascarpone cheese on four slices of bread.
Spread Rhubarb Strawberry Preserves on remaining four slices of bread.
Place sliced strawberries on top of cheese, covering surface of bread.
Sandwich cheese and preserve slices together, with butter on the outside, to create four sandwiches.
Add to griddle or large skillet and cook until golden brown. Flip sandwiches to other side to brown until desired shade.
Chocolate Ganache
In a microwave safe bowl, add chocolate chips and whipping cream. Microwave for one minute.
Stir chocolate and cream together until combined.
Serve in a bowl alongside sandwich for dipping.
